I absolutely love the deep, rich colors of this slaw. The purple cabbage, ruby red beets, deep orange carrots and bright green scallions make this salad quite a show stopper. There’s a surprise ingredient too that makes it sweet and juicy – a shredded apple.
It is perfect for a meal at home but I also like to serve a huge bowl of this slaw when entertaining a crowd. Because of its vibrancy and bright colorations, a great big bowl of this salad looks great on a table setting.
Another reason it is perfect for entertaining is, unlike other salads, the firm cabbage, beets and carrots remain crisp and crunchy, even when they’ve been sitting in dressing for a while.
When mixed with the tangy dressing, the combination of flavors are amazing. Crunchy raw veggies dressed in an Asian inspired vinaigrette and tossed with sunflower seeds and the flavors of Penang nut & spice mix, make it a salad so tasty you want to return for seconds and thirds.
If I am having a salad as a meal (which I typically do at lunchtime), I like to add a protein to make it more of a complete meal. Topping this slaw with grilled salmon, shrimp or any other type of fish is a great way to make it more filling and satisfying. Here I’ve added smoked sardines, which may not be on everyone’s favorite list, but the salty smokiness added a wonderful flavor.
And a hint to make this salad even easier… when prepping the veggies, I like to chop them the day before and store them in individual zip lock baggies. I also prep the dressing and store it in a small glass jar in the refrigerator. When it is time for serving you just toss all the slaw ingredients together and serve in a very large bowl. Enjoy!
- 1 tablespoon Penang nut & spice mix
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 3 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 tablespoons mayonnaise
- 1 teaspoon salt
- 3-4 cups red cabbage, shredded
- 2-3 cups beets, raw, shredded
- 2-3 cups carrots, shredded
- 1 cup scallions, sliced thin
- 1-2 cups red apple, shredded
- ½ lime, fresh
- ½ cup sunflower seeds
- Penang nut & spice mix to top it off before serving
- Whisk together all the ingredients for the Asian dressing and set aside.
- Begin by shredding or slicing very thinly the red cabbage, beets & carrots. Do not shred the apple until the very end because it will turn brown. (When you are ready to serve, shred the apple and then squeeze the lime over it and toss. This helps to keep the apple from browning.) I bought pre-shredded carrots, which was a big help but sliced my cabbage & beets. For the beets, if you julienne them yourself, peel them then slice into thin rounds, then stack the rounds and slice into thin matchsticks. If you do not want to julienne them yourself you can place them into a food processor with the grating attachment. I personally don't like the way my food processor shreds the beets so I prefer to hand julienne them. If you have a spiralizer this would work as well. Really it is up to you - the flavors are wonderful either way. I like to prep all of the veggies (except the apples) and place them all into ziplock baggies the day before and then toss all together when ready to eat.
- When ready to serve, using a very large mixing bowl, toss together the cabbage, beets, carrots, scallions, shredded apple & sunflower seeds. Then add enough dressing to your liking. I always like to start with just a bit, taste and then adjust and add additional as needed. When dressing a salad or slaw it is important to remember you can always add more, but you can't take away if you overdo it.