Nitty Gritty Dirt Farm's Slaw

Jenny Morrell


This is a wonderful slaw recipe that was posted in one of my diabetic magazines. My family really enjoys this recipe.

It's light,crunchy and cool- wonderful for a hot summer day.

pinch tips: Basic Knife Skills



1/2 lb
napa cabbage, cored
1/2 lb
green cabbage, cored
1 bunch
red radishes (about 12 medium to large), trimmed
1/2 lb
broccoli florets seperated from stalks
1/2 bunch
green onions, pale and green parts, sliced 1/4-inch thick
1/2 lb
green beans, ends trimmed, sliced 1/4-inch thick


1/3 c
extra virgin olive oil
2 1/2 Tbsp
cider vinegar or more to taste
1 Tbsp
1/4 tsp
ground ginger
kosher or sea salt and freshly ground black pepper

Directions Step-By-Step

Chop cabbages, radishes and broccoli florets into very small pieces. With a knife or vegetable peeler, pare the tough outer layer of the broccoli stalks to reveal the pale core. Chop the cores the same size as the vegetables.
Put all the chopped vegetables in a large bowl and add the green onions and green beans. Toss to mix.
For the dressing: Whisk together the olive oil, vinegar, honey, ginger, salt and pepper according to taste. Add the dressing to the slaw. Toss well to coat. Cover and refrigerate about an hour before serving. The slaw will remain crunchy for at least eight hours.
NOTE: Dressing recipe can be doubled if you desire a heavier dressed slaw.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy