Three must-have summer slaw recipes

coleslawWith summer in full swing, you’re likely spending your weekends getting together with friends and family and dining al fresco, whether it be at a barbecue, picnic or potluck.

If you’re seeking a portable feast that will appeal to many people with dietary restrictions, including those with food allergies or vegans who don’t eat meat, dairy or eggs for ethical reasons, look no further than summer slaw salads.

Made with cabbage and hardy root vegetables, slaws not only keep well but they’re also easy to prepare, making them a no-fuss, fresh and healthy crowd pleaser that will appeal to any palate.

Plus, a good summer slaw pairs perfectly alongside a veggie burger, or try adding a protein to the dish, such as grilled tofu, to make a complete meal out of your salad.

Whether you’re entertaining or packing a dish to go, the below roundup of tasty summer slaw recipes will have you prepped for outdoor eating all season long!

Rainbow slaw

Combine three cups of shredded purple cabbage with one cup of grated carrot, and half a cup each of finely sliced sweet onion, diced red bell pepper, and chopped parsley.

To make the dressing, combine a quarter cup of tahini with three tablespoons lemon juice and a half teaspoon of minced garlic. Mix in olive oil until you have a smooth, creamy consistency.

Toss the slaw with the dressing and season with salt and pepper to taste. Garnish with cubed avocado and sunflower seeds.

Creamy classic slaw

Chop one small head of green cabbage and set aside. Prepare the dressing by combining a cup of Toffuti Sour Supreme with a quarter cup apple cider vinegar, a third cup grape seed oil, two tablespoons agave syrup, a tablespoon of tamari, and a half teaspoon of garlic powder.

Toss the dressing with the cabbage and season with salt and pepper. Sprinkle the slaw with cayenne pepper before serving.

Orange-ginger napa slaw

Mix three cups of chopped napa cabbage with a quarter cup radishes cut into matchsticks, and half a cup each of chopped cilantro and segmented orange slices (membranes removed).

For the dressing, whisk together a quarter cup white wine vinegar, two tablespoons each of olive oil and soy sauce, half a teaspoon minced ginger, two teaspoons agave syrup, a teaspoon of sriracha sauce, and salt and pepper to taste. Mix the dressing with the slaw and garnish with toasted slivered almonds.