Stella's Super Slaw Recipe

This is a true classic in our house and is well known too by our friends and family. With the ability to adapt this recipe to your family's favourite flavours and veggies, the opportunities are endless! Not to mention, this is a great lunch option for on the go or an easy way to sneak the veggies into the kids at dinner time! It's named after my nickname (Stella) and honestly because it's truly super!

Prior to the launch of Live Lively, many of our local Cambridge friends knew that we were meal preppers. I was surprised at how alone we were in preparing all of our meals on a Sunday. Personally, I saw so much benefit in having everything planned and preferably prepped for the week ahead. When a friend was in need, we realised that offering some simple meal prepped food to take the ease off of getting lunch ready or dinner on the table was a lovely way to support them. The favourite component of their meal prep? This Super Slaw. So it feels right to share it with you all now, and perhaps, in true Lively tradition, you’ll be able to make it for others and pass the recipe on too. 

Now the key behind this slaw is that it’s super adaptable. I’ve been making this slaw for weeks and haven’t run out of different flavour combinations and fusions yet, so very week is different. However, I’m sure you’ll soon find your family’s favourite variation. The great thing about this slaw, is that it lasts all week in the fridge and makes a large batch perfect for the whole family. Add this to a quick dinner with some protein and carb elements and voila! Dinner is served. My dad often likes a protein element to give this slaw even more of a boost, so I love preparing a simple mince mix (eg. mince, a brown onion, some spices and perhaps even sneak in another carrot or capsicum) which can live in the fridge also and is a great topping for those who need that little protein topping. Most importantly, this is the perfect way to sneak the veggies into the kids! It’s amazing the difference it makes when everything is chopped and grated. 

I’ve divided this slaw into 3 parts. Therefore, you can have both the basic slaw (base) and any of the toppings stored separately so everything stays fresh and ready even if you just are adding the plain slaw to a meal (eg. a stirfry).

The quantities are very adaptable according to your families size and needs, but I’ve given you enough to feed 5 lunches for 2 adults and 2-3 dinners with kids. 

BASE: combine the following ingredients in a large bowl or container, feel free to pick and choose which ingredients you combine!

• chopped spinach
• 1/2 purple cabbage (finely chopped)
• 2 carrots (grated)
• 2 sticks of spring onion (finely chopped)
• coriander (2 decent handfuls, finely chopped) 
• mint (2 decent handles, finely chopped)
• 1 broccoli (florets and stalk, chopped)
• 2 zucchini (grated)
• 1 beetroot (grated)

Other ideas for your base: store these seperately to your slaw in the fridge. I love adding noodles to the base of my slaw for a low carb additive to my lunch. Usually these are either vermicelli or soba noodles (cooked according to the packet) however for a low carb option, kelp noodles are amazing and add a little texture too. Perfect for all your kept friends! In Cambridge, the only place I’ve found these is at the Vege Fresh on Victoria Street. Edamame beans are an amazing and delicious protein boost to the slaw! I usually cook up about 2 cups worth. These are also known at soya beans and you can find them in the frozen section of your supermarket.

DRESSING: this is my favourite dressing to add, however the world is your oyster! These dressings also keep in the fridge for a week.

• 1/2 cup peanut butter
• 4 Tbsp rice vinegar
• 4 Tbsp lime juice (I’ve even used lemon when the lime tree isn’t providing)
• 6 Tbsp olive oil
• 2 Tbsp soy sauce (make sure this is gluten free if required)
• 2 tsp salt
• 1/2 tsp pepper
• 1 inch - 2 inch fresh ginger, grated
• 2 Tbsp minced garlic (about 5 garlic cloves)
• 4 Tbsp honey (or another natural sweetener)
• handful coriander

I’ve doubled the quantities as you really do need a lot for the whole week, this dressing is delish! Combine all these ingredients in a nutribullet/blender - super easy.

Here are some other amazing dressings I’ve used:

Nadia Lim’s Lime and Sesame Dressing
2 tbsp fish sauce or soy sauce
1/2 cup lime juice
4 tsp brown sugar
4 tsp sesame oil
2 tbsp neutral oil (peanut, rice bran, soy)

Everyday Asian Dressing by Family Feast
1/2 cup rice vinegar
1/2 cup good quality soy sauce (Tip: Look for a sauce where the first ingredient is soy beans not salt!)
1/4 cup honey
1/4 cup sesame seed oil
2 tablespoons granulated sugar
2 tablespoons toasted sesame seeds

TOPPINGS:
Pickled Radishes: my favourite recipe is from Simply Delicious this is a great little unique flavour boost and boy it looks stunning too!  

• 1 bunch radishes about a 1/2 pound, stem and root ends removed and cut into 1/8 inch slices
• 1/2 cup white or apple cider vinegar 5% acidity
• 1/2 cup sugar
• 1/4 cup water
• 1 teaspoon salt
• 1 teaspoon mustard seeds
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• 1/2 teaspoon dried crushed red pepper (optional)

1. Place radishes in a hot, sterilised 1-pint jar. Bring vinegar, sugar, water, salt, spices and bay leaf to a boil in an enameled saucepan
2. Ladle hot pickling liquid over radishes. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Let cool on a wire rack ( about 1 hour). Chill 6 hours before serving. Store in refrigerator up to 4 months.

Other topping options!

• sushi ginger (super delicious and affordable)
• seed mix: sunflower seeds, sesame seeds, pumpkin seeds, chia seeds (any which you like)
• fried shallots (these can be found in your asian food section)
• kale chips (for an amazing crunch) to make: simply bake separated kale leaves (removed from stem) on a baking tray in a 175 degrees C oven, seasoned with olive oil and sea salt for 10-15 minutes, or until crispy.

STORAGE:
Store layered components separately in the fridge. Store dressing in a jar which you can shake before serve. And seed mix and shallots are best just kept in panty in a little jar, combined if you like. Keep the radishes and sushi ginger in the fridge (separately). 
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If packing for lunch, I love to place noodles on bottom, then slaw & edamame beans and top with dressing. Radishes or sushi ginger can be added in the morning while remember to keep DRY toppings (eg. seeds and shallots) separate until right before eating.

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This recipe is truly delicious so be sure to give it a try. It would also be a delicious component of your Christmas Day menu which is completely versatile and will be enjoyed by everyone. 

Don't forget to share your photos of your Stella Super Slaw with us by using the hashtag #livelivelynz

From our home to yours,