Here at the Conscious Cleanse, we love our veggies and aim to make them the star of the show. If you agree, you’re going to love this back-to-basics Summer Coleslaw that lets the crunch and flavor of our vegetable friends shine through.
When temperatures start to rise and the air grows thick and sticky, the last thing we think about eating is a salad covered in mayonnaise. But many of our traditional coleslaw recipes are just that! So to make this coleslaw recipe more hot weather-friendly, we use a lighter blend of oil and vinegar instead.
It’s said that we “eat with our eyes first” and this salad is truly a summertime feast for the senses! A colorful plate, besides being beautiful, also reminds us of another key cleanse principle: nutrient density.
This salad is overflowing with antioxidants and anti-inflammatory vitamins, such as bone-building vitamin K and immune-boosting vitamin C. If that’s not enough, this salad is also great for your gut health.
Fresh asparagus contains a large amount of inulin, a type of dietary fiber, which happens to be a favorite food for beneficial intestinal bacteria. As an added gut-boost, parsley is packed with L-glutamine, an amino acid that is key to GI repair and strength.
Wow – please pass the salad!
The other thing we adore about this slaw is its versatility. The recipe is large enough to feed a crowd at a potluck or summer BBQ. It’s also a tasty way to add color and crunch to a Spicy Black Bean or Bison Burger. And have you tried our Millet Buddha Bowl yet? This salad would be a brilliant substitute for the plain cucumber and cabbage.
Since the walnuts in this recipe are optional, this is the perfect recipe to illustrate how easy it is to adapt recipes to fit within our food combining guidelines. Simply omit the nuts if serving atop or alongside an animal protein or non-gluten grain.
Are you feeling the love for our Summer Coleslaw? Let us know in the comments section below!
Yield: 6-8 cups
- ½ red onion, thinly sliced
- 1 tbsp sea salt
- Juice of 1 lime
- ½ head red cabbage, shredded
- 1 cucumber, sliced into half-moon shapes
- 1 lb asparagus, sliced into thin discs (with the last woody inch discarded)
- ¼ cup parsley, chopped
- 1/3 cup apple cider or rice vinegar
- ¼ cup extra-virgin olive oil
- ½ cup walnut pieces (optional)
Begin pickling the onion before shredding and chopping the salad. First, put the onion slices into a small bowl and cover with sea salt. Toss to mix and let sit for 10 minutes.
Meanwhile, shred the cabbage and slice the cucumber. Add both to a large bowl.
Rinse the salt off the onion with warm water and add slices back to the same bowl. Pour lime juice over the onion, toss to mix, and let sit another 10-20 minutes.
Next, slice the asparagus into small discs and chop the parsley. Add both to the large bowl with cabbage and cucumber. Add vinegar to a medium bowl and slowly whisk in olive oil. Drizzle the vinegar and olive oil over the cabbage, cucumber, asparagus, and parsley.
Now that the onions have softened and turned a pinkish color, drain the remaining lime juice into the large mixing bowl. Give the onion slices a quick, rough chop and add to the large bowl. If using, add in the walnut pieces. With a large spoon or tongs, mix everything together so that all vegetables are coated in dressing. Refrigerate for at least 1 hour or overnight.
Serve as a main dish salad, as a side salad, or use slaw as a topper for burgers or lettuce wraps. Store in a glass container in the refrigerator for up to 1 week.
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