Choose-Your-Own-Adventure Slaw

Gluten-Free, Dairy-Free, Nut-Free, Grain-Free, Corn-Free, Soy-Free

I usually eat the same thing on repeat for a month or two until I’m absolutely sick of it, and right now coleslaw with chicken tenders (more on these in the future) is the daily obsession. But I really don’t like leftovers, I HATE soggy anything, and I don’t want to put any more effort into meal prep than I absolutely have to. So I make a big batch of slaw mix and a separate batch of dressing, and combine then in the portions and mealtimes of my choosing.

I use my mandoline for all the veggies because I adore my cabbage in microfine filament form and won’t compromise on this. Plus, once I dirty a tool I feel the need to get the most utility out of it before washing, hence everything gets mandolined. You can skip the mandoline if you don’t have one, and just cut things as finely as possible.

And sure, you can buy a packaged coleslaw mix from any grocery store, but I guarantee it won’t be as fresh or as cost-effective. Plus I don’t like how they cut their vegetables and would rather just do it myself the way I like it done.

I use a very basic coleslaw template, which is what I’m sharing here, but the choose-your-adventure comes in because what I use often depends on what I have in my crisper drawer or condiment shelf. Sometimes I have radishes or scallions, or want to drizzle in some toasted sesame oil and seeds, or add some freshly grated ginger or julienned nori—you get the drift.

The dressing is likewise the simplest ever, but even with just 4 ingredients it’s packed with citrusy-salty tang that makes your tonsils curl up just a little.

Choose-Your-Own-Adventure Slaw

Makes: 10 cups slaw mix | 1 1/4 cups dressing | 6 servings
Active Time: 15 minutes
Special Equipment: mandoline

1/2 head of green cabbage (1.25 Lbs / 580 g), halved again and core removed
1/2 medium red onion (4 oz / 115 g), halved again
1 medium carrot (6 oz / 170 g), peeled
2-3 radishes (2 oz / 55 g)
1 cup mayo (225 g)
2 limes, zested (1 Tbsp.) and juiced (2 oz / 55 g)
1 tsp. salt, plus more to taste
1/4 tsp. black pepper

1. Adjust your mandoline blade to its finest setting and place over a large bowl. Finely shave the cabbage and onion.

2. Insert or adjust your mandoline’s finest julienne blade and carefully shred the carrot and radishes. Toss the slaw mixture to evenly combine the vegetables.

3. Transfer the slaw to an airtight container and refrigerate until needed, up to one week.

4. In a smaller bowl or liquid measuring cup, whisk the mayo, lime zest and juice, salt, and pepper until smooth. Taste and adjust seasonings as needed. Transfer to an airtight container and refrigerate until needed.

5. To serve, toss slaw with dressing in an approximately 1 cup : 1 tablespoon ratio. Season with salt to taste and enjoy!