Meet Your New BBQ MVP: Tangy Carrot & Cabbage Slaw 🥬🥕

The grill’s fired up. The patio’s calling. And your summer menu just found its newest and coolest staple.

This bright and crunchy carrot & cabbage slaw is everything we love about warm-weather eating: fresh, flavour-packed, and ridiculously easy to throw together. Crisp veggies are tossed in a tangy sesame-soy vinaigrette and finished with roasted peanuts and green onion for the perfect hit of crunch.

It’s a side dish that’s cool and refreshing, but still stands up to the bold, smoky flavours of the season. Whether you’re serving up crispy chicken thighs, sticky grilled tofu, or topping your favourite burger, this slaw brings the balance every summer spread needs.

Ingredients:

Serves 4–6

2 cups shredded green cabbage
1 cup shredded purple cabbage
1 ½ cups julienned or shredded carrots
2 green onions, thinly sliced
⅓ cup roasted peanuts or nut of choice, roughly chopped
Optional: crispy garlic chips, sesame seeds, or chopped cilantro

Dressing:

2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp toasted sesame oil
1 tsp honey or maple syrup
1 tsp grated fresh ginger
1 garlic clove, minced
Juice of ½ lime
A pinch of chilli miso, chili flakes or a dash of your favourite hot sauce (if you like a little heat!)

Directions:

Prep the Veggies
Shred or julienne your cabbage and carrots, and toss them with green onion in a large bowl.
Mix the Dressing
Whisk all the dressing ingredients together until smooth.
Toss + Chill
Pour the dressing over the slaw and toss to combine. Let it chill for 15–30 minutes to let the flavours settle in.
Top + Serve
Just before serving, top with roasted peanuts, crispy garlic chips, or anything crunchy you love.