Cook the Book Fridays – Raw Vegetable Slaw with Creamy Garlic Dressing

Raw Veggie Slaw with Creamy Garlic Dressing

What better time for a classic summer salad than a weekend bookended by two national holidays? Slaws are classic picnic and barbecue food and this one stands up to any I’ve tried. This recipe is also a blueprint for enjoying slaws year-round, with an host of suggested vegetables and fruits to complement its garlicky dressing. This time, I chose red cabbage, green onions, radishes, flat-leaf parsley, and some tarragon fresh from my balcony garden. In winter, I might choose broccoli or Brussels sprouts, carrots, beets, and red onion.

The dressing is truly garlicky, calling for two full tablespoons of garlic to one cup of mayonnaise. I made a vegan version, using vegan mayo, and it translated quite well. Vegan mayos have improved immensely over the last few years, I’ve found. I quartered the dressing recipe, made half the quantity of salad, and still had some dressing left over. It will be gone quickly – it’s so good, it could serve as a dip. It’s a terrific combination of garlic, red wine vinegar, and Dijon mustard.

Raw Veggie Slaw

I’ll be adding this dressing to my regular rotation. I can’t remember the last time I bought a bottle of salad dressing. There are so many great scratch recipes for them and I like being able to make dressings in small quantities – that way, they never go to waste, unlike past bottled dressings that expired long before I could finish them.

I hope my Canadian and American friends are enjoying their long weekend and those in other parts of the world have a relaxing weekend, too.

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14 thoughts on “Cook the Book Fridays – Raw Vegetable Slaw with Creamy Garlic Dressing

  1. I only made half of the recipe and still ate leftovers. It was so good, and the dressing is
    something I will be making again. Your salad looks very pretty and enticing. Have a
    wonderful weekend Teresa.

  2. The dressing was the best. I have not bought a store bought dressing in years
    … they never turn out the way I would want them to and takes seconds to whip one from scratch!

  3. I’m wishing I’d made mine with an assortment of vegetables. It’s so much prettier. You’ll enjoy the vinaigrette version of the dressing too — vegan without adjustment! I’m going to try a colorful version with the creamy dressing for tomorrow’s 4th of July BBQ. I hope you had an enjoyable Canada Day weekend.

  4. I agree re the dressing and your salad looks beautiful! For the vegan mayo, yes! A friend of mine always uses it and I’ve been surprised at how good it tastes. Glad I also wasn’t the only one who found 2 tbsp of garlic to be just fine in the dressing. 🙂

  5. Love that gorgeous color of your slaw. I was thinking of topping fish or seafood with this mayo dressing!

  6. I love the red cabbage, it looks great. I too cannot remember the last time I bought salad dressing. This is a great one to add to the rotation. I loved this dish so much I am making it again this weekend for a cookout.

  7. I thought the red cabbage was a pretty addition to this slaw which I loved also. I thought it was delicious. Preferred the creamy dressing to the vinaigrette. What I liked about this is that most vegetables in your fridge work. I included kohlrabi, a new veggie for me. I’ve eaten it, of course, but never used it “raw” in a salad, I think it’s interesting how you can adjust each week’s recipe choices to your necessary “vegan” needs. Yes, this American had a great 4th of July. And I hope you Canadians had a great celebration also.

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