Supermarket slaw
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Nutrition balance score
Great
Glycemic Index
31
Low
Nutrition per recipe
Calories2099.2 kcal (105%)
Total Fat164.8 g (235%)
Carbs138.5 g (53%)
Sugars35.5 g (39%)
Protein50 g (100%)
Sodium3705.7 mg (185%)
Fiber32.1 g (115%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

0.5red cabbage
shredded with a mandoline

0.25green cabbage
shredded with a mandoline

1red pepper

3carrots
trimmed and peeled

2radishes
trimmed

3 stalksgarlic
young, or scallions, trimmed

1 cupfrozen corn

1 cupfrozen edamame

¼ cupfresh parsley

¼ cupfresh basil

¼ cupfresh chives

½ cuppumpkin seeds

2juice of lemons

1 x 6.5 ozvegan pesto
container

2 tablespoonswhite vinegar

3 tablespoonssour cream
or dairy-free sour cream alternative to make it vegan

3 tablespoonsolive oil

1 teaspoonsalt

1 teaspoongarlic powder

¼ teaspoonblack pepper
Instructions
Step 1
Shred the cabbage and pepper with a mandoline. You should have about 4 cups of cabbage total. Add it all to a large bowl.
Step 2
Grate the carrots with a box grater and add to the bowl.
Step 3
Thinly slice the radishes with a mandoline, then cut them into thin matchsticks. Add to the bowl.
Step 4
Slice the garlic lengthwise, then turn 90 degrees and slice again. Finely chop and add to the bowl.
Step 5
Roughly chop the herbs and add to the bowl.
Step 6
Add the corn and edamame to the bowl.
Step 7
In a small bowl, combine the vegan pesto with the lemon juice, vinegar, and sour cream. Whisk until smooth.
Step 8
Heat a small frying pan over medium heat and add the pumpkin seeds. Add the pumpkin seeds to the bowl (while still warm) and pour the dressing over.
Step 9
Mix well so everything is fully coated in the dressing. Serve immediately, if you want to make it in advance, wait to dress until right before serving.
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