The perfect accompaniment to any meal, this light and zesty cabbage slaw with raspberry dressing adds a healthy dose of nutrition and vibrant pop of color to your plate.

Sunday dinner in many Jamaican households, isn’t complete without some ‘veg’. What is usually a tossed salad of shredded cabbage and carrots, with the occasional sliced green bell peppers thrown in. It’s not for a lack of imagination but rather because these veggies are cheaper and much more accessible all year round, unlike many other types of vegetables.

This tossed cabbage slaw pays homage to that tradition with the addition of kale and red cabbage for their vibrant colors and is on the menu a few times a week rather than just sundays. Tossed in a simple raspberry dressing it is light, zesty and has just a hint of sweetness.

What vegetables do you need for this slaw?

Green cabbage: thinly sliced

Red cabbage: thinly sliced

Carrots: julienned and thinly sliced

Kale: roughly chopped (be sure to remove the stems).

To Make The Slaw

Wash and slice or shred the cabbage and carrots.

Destem the kale and chop coarsely.

Place the sliced/chopped veggies in a large bowl.

Make the dressing: whisk all the dressing ingredients in a bowl and set aside. Alternatively you can place all the dressing ingredients in a mason jar, cover the lid and shake vigorously.

Pour dressing over veggies and use your hands OR a tong to toss/mix until everything is coated. Sprinkle additional salt & pepper, adjusting to your taste.

Meal Ideas for Tossed Cabbage Slaw

Frankly any meal you want.

I’ve had this with grilled salmon, curried chicken, chicken skewers, shrimp and even with eggs.

But any meal you want to add some color, crunch AND fiber is perfect for this slaw.

a round plate containing scrambled eggs, raw kale and cabbage salad and strips of fried plantain — Scrambled eggs, fried plantain and cabbage slaw

round plate containing baked salmon, rice and beans and kale cabbage raw salad — Grilled salmon, rice & lentils and cabbage slaw

a round plate containing kale cabbage salad, white rice, corn on the cob and chicken skewers — Chicken skewers, corn, white rice and cabbage slaw

Print Recipe

Tossed Cabbage Slaw with Raspberry Dressing

This light and zesty tossed cabbage slaw with raspberry dressing adds a healthy dose of nutrition and vibrant pop of color to any meal.

Course: Salad

Keyword: salad, vegan

Servings: 4 cups

Equipment

1 Large Mixing bowl
1 Small bowl or 8oz mason jar with lid

Ingredients

Slaw

2 cups green cabbage shredded or thinly sliced
1 cup red cabbage shredded or thinly sliced
2 cups kale shredded
1 cup carrots peeled and thinly julienned

Dressing

1/4 cup Rice vinegar
1 tbsp Maple syrup
2 tbsp Raspberry preserves
2 tbsp garlic infused evoo or 1/4 tsp garlic and 1/4 onion powder

Instructions

Place chopped veggies in a large bowl and set aside.
Whisk vinegar, maple syrup and preserves together in a bowl, then pour evoo in as you continue to whisk. Alternatively you can place all the ingredients in a mason jar, tighten the lid and shake vigrously until well combined.
Pour over veggies and use hands or a fork to massage dressing into veggies.
Place in the fridge to chill.
Serve with your meal of choice.