Cabbage slaw with tarragon dressing, an easy salad idea

This one came from a need to use a head of cabbage I’d picked from the garden for this recipe. I’d only used a couple of leaves and wanted to do something with the rest before it became forgotten in my crisper. I also had some fresh snap peas harvested this morning, so I decided to put them together. This ended up being tart, spicy, sweet and crunchy with the added depth of the tarragon’s light licorice flavor.


For the slaw:

  • One small head of cabbage (if store bought, use half or less), chopped into bite size or smaller chunks
  • About a cup of fresh snap peas or green beans, ends snapped off and cut into thirds
  • 10-12 cherry or grape tomatoes, cut in halves
  • 1/2 a red onion, diced

For the dressing:

  • 1/4 cup lemon juice
  • 2 tablespoons raw honey
  • 2 tablespoons avocado oil
  • 3-4 tablespoons white wine vinegar
  • 3-4 tablespoons finely chopped fresh tarragon
  • 1/4 tsp. garlic powder
  • Cracked pepper, to taste
  • A light dusting of cayenne pepper

Combine all of the vegetables and toss in a medium sized bowl. I love this bowl for everything.

Combine all of the dressing items and whisk. add the dressing to the slaw and toss. Enjoy on its own or as a side dish.

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