Summer Slaw

Published by Rebecca Baron on

Nothing says summer like BBQ. Whether its ribs or vegetable kabobs [or kebabs], I love gathering outdoors and enjoying the Southern style of cooking. That especially goes for the sides!

So due to multiple requests, today I will show you how to make my savory summer slaw. Not only does this blend make an incredible side dish bursting with flavor, but it also provides a blend of cancer-fighting cruciferous vegetables that aids in digestion. This summer slaw is filled with essential vitamins, antioxidants, and minerals too.

Star Players Include:

  • Kale– rich in Vitamin A, C, K, and folate
  • Broccoli– rich in fiber and protein, along with B vitamins, calcium, potassium, selenium, and magnesium
  • Carrots– vitamin-rich, along with antioxidants like beta-carotene
  • Cherries– known to help with gout and joint inflammation
  • Watercress sprouts– younger and more viable sources of plant nutrition

Elevating a simple coleslaw recipe with the synergistic value of the superfoods above. Our base will be the standard cabbage and carrot blend, combined with broccoli, shaved Brussels sprouts, kale, and baby watercress sprouts. Bacon and dried cherry provide a robust flavor to mix, along with walnuts and chopped green onion. Sure to be a delightful hit, even among staunch meat-eaters. This slaw provides a bounty of powerhouse vegetables, packed into a solid side dish.

Keep this dish cold, or store back in the fridge quickly after serving to preserve freshness. Modify ingredient as needed due to allergies, and always alert guests when items contain nuts.

You Will Need:

  • 2 cups of medium chopped broccoli
  • 1 cup of sliced Brussels sprouts
  • 1 cup of watercress sprouts
  • 3-4 leaves of curly kale
  • 1/2 cup of shaved carrots
  • 1/2 cup of chopped red cabbage
  • 1/2 cup of chopped walnuts or pecans
  • 1 medium shallot, finely chopped
  • 1/4 cup of dried cherries, chopped
  • 1 cup of regular or vegan mayonnaise
  • 3 tbsp of lemon juice, with zest
  • Salt, cracked pepper, celery seed to taste


Begin by cooking the bacon in a skillet until crispy. Put the bacon to the side, over cheesecloth or paper towels in order to absorb excess grease. Some finish bacon in the microwave, to get a nice crisp.

  • Combine vegetable ingredients in a bowl, vegetables chopped coarsely to your desired taste.
    • Save watercress and green onion till the end.
  • Mix in mayonnaise, lemon juice, and spices
    • Stir until evenly coated.
  • Chop up walnuts, dried cranberry or cherries, and bacon
    • Fold gently into the slaw.
  • Season with more fresh cracked pepper and lemon juice
  • Top with watercress and green onion closer to serving.

Serve immediately or keep out of the danger zone (40°- 140° F). Consume within 1-2 days of preparation.

If you are in need of other side dishes for your next BBQ, check out my delicious creamed corn recipe.

Let me know in the comments if you try the recipe! I love hearing about your experiences.

For the Love of Food & All That’s Good
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