Organic Coleslaw Recipes for 4th of July BBQs
I love the 4th of July; the patriotism, the fireworks, the family and friends, and of course, the BBQs. If you’re anything like my family you may be attending a potluck of sorts this 4th of July. Remember to always use organic ingredients and foods when you can! There are a ton of different dishes and sides that get me excited for the 4thof July, but one that I’ve always loved was organic coleslaw! Now that our family has made the switch to organic foods and healthier living I’ve been looking for a few different organic coleslaw recipes to try out. It can be as simple as shredding cabbage and carrots and using organic coleslaw dressing.
3 Organic Coleslaw Recipes
Organic Coleslaw with Dried Cranberries
- 1/2 head of green cabbage
- 1/2 head of red cabbage
- 1/2 of small red onion, sliced thin
- 1 tart apple (granny smith/pink lady)
- 1 tablespoon of red wine vinegar
- Sea salt
- Fresh ground pepper
- 1/4 cup of organic mayonnaise (or 4 tablespoons of olive oil)
- 1/4 cup dried organic cranberries
Use a mandoline or food processor to shred the cabbage and apple. Place shredded cabbage, sliced onions and apple into a medium size bowl.
In a separate small bowl, whisk together ingredients for dressing. Pour dressing over cabbage, apples, onions, and then toss until well combined. Stir in cranberries. Adjust salt and pepper to taste. Serve immediately, or chill a couple of hours or overnight to allow the flavors to meld and the cabbage to soften.
Raw Super Slaw Recipe
This recipe from Healthy Blender Recipes sounds super healthy and delicious!
- 1/2 organic red cabbage
- 1/2 organic white cabbage
- 2 bunches continental flat leaf parsley
- 1 bunch organic kale
- 2 – 4 organic carrots
- 8 – 12 green spring onions
- 1 cup cold pressed extra virgin olive oil
- 1/4 cup raw cashews soaked for about 4 hours
- 1/8 cup of fresh lemon juice or more to taste
- 2 to 4 cloves garlic (depending on preference)
- A pinch of Celtic sea salt
Chop up the vegetables individually in your food processor and toss in a salad bowl. Then blend the dressing in your high speed blender (I use a Vitamix) and toss through the vegetables. Add in more lemon juice, olive oil and sea salt to taste to reach your perfect blend.
Serve on its own, or serve with boiled organic eggs.
Note: This salad will keep for a few days in the fridge.
Organic Coleslaw, Vegan
And of course, I couldn’t forget an organic coleslaw recipe for my vegan friends! This recipe comes from the Autonomie Project.
- 2 Cups Organic Green Cabbage
- 2 Cups Organic Red Cabbage
- 1 Cup Organic Carrots
- 1/4 Cup Organic Onions
- 2/3 Cup Organic Vegenaise
- 2 Tbs Organic Apple Cider Vinegar
- 1 Tb Organic Olive Oil
- 1 tsp Organic Black Pepper
- 1 tsp Organic Salt
- 1/2 tsp Organic Celery Salt
- 1/2 tsp Organic Garlic Powder
Shred both types of cabbage into thin strips and set aside in a large mixing bowl. Grate the carrots and onions and add to the mixture. Toss the salad with prongs or just your clean hands. Add in the oil, apple cider vinegar, and Vegenaise. Next add in all spices and mix until all ingredients combine. If the mixture looks a little oily or too wet, add a more cabbage and carrots in until it looks nicely mixed. For a fun twist and a little crunch add in 1/2 Cup Sliced Almonds. Once you have mixed up the salad, place in the fridge to cool for about 20-30 minutes and serve.
I can’t wait to try some of these out! What are your favorite organic dishes and/or sides that you like to make for the 4th of July? If you have a good organic coleslaw recipe, please share!
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