How do you keep coleslaw crunchy?

To keep coleslaw crunchy, always shred your cabbage finely and avoid overdressing it. Massage the slaw gently and refrigerate it before serving. For meal prep, store the dressing and veggies separately, mixing them just before eating to retain texture.

What is a crunchy cabbage salad?

A crunchy cabbage salad is a fresh, raw vegetable dish made primarily with shredded cabbage. It often includes other crisp vegetables like carrots or fennel and is tossed with a light, tangy dressing. Unlike creamy coleslaw, it emphasizes texture and clean flavors.

Is cabbage slaw good for you?

Yes, cabbage slaw is an excellent source of fiber, vitamins, and antioxidants. It supports digestion, boosts immunity, and helps reduce inflammation. When made with wholesome ingredients like in this Crunchy Detox Cabbage Slaw , it aligns perfectly with clean and plant-based eating.

How to crisp cabbage for coleslaw?

To crisp cabbage, soak the shredded leaves in ice water for 10 minutes, then drain and pat dry. This technique restores its structure. Alternatively, refrigerate it before use or massage it lightly with salt and acid (like lemon juice) for quick crunch enhancement.

Crunchy Detox Cabbage Slaw – 1 Powerful Recipe for Clean Eating

Description

Crunchy Detox Cabbage Slaw made with fresh veggies, zesty dressing & no mayo. A clean, crunchy delight perfect for any detox or meal plan.

Ingredients

For the slaw:
- ½ head green cabbage, finely shredded
- 2 large carrots, peeled and julienned
- 1 small fennel bulb, thinly sliced
For the dressing:
- ⅓ cup apple cider vinegar
- Juice of ½ lemon
- 3 tablespoons pure maple syrup
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 teaspoon cayenne pepper
- 1 tablespoon kosher salt

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Instructions

Combine the cabbage, carrots, and fennel in a large mixing bowl.
In a separate bowl, whisk together the apple cider vinegar, lemon juice, maple syrup, olive oil, garlic, cayenne pepper, and salt.
Pour the dressing over the vegetables.
Use clean hands to massage the slaw for 5 to 10 minutes, allowing the flavors to blend and the vegetables to soften.
Cover and refrigerate until ready to serve.