Bell Pepper, Cabbage and Brussels Sprouts Slaw (aka Mardi Slaw!)

Bell Pepper, Cabbage and Brussels Sprouts Slaw made with vibrant purple cabbage, shredded Brussels sprouts, and bright yellow bell peppers. Tossed with a simple apple cider vinaigrette (no mayo), this tangy and refreshing slaw makes a delicious 15-minute healthy side dish or a tasty topping for tacos, barbecue, burgers, sandwiches, and salads. A festive and flavorful Mardi Gras inspired dish that can be served year round!

Have I ever told you about the time I planned, cooked, and served a Mardi Gras meal to 300+ people? (Spoiler alert: I have not. But I’m about to..)

It was February 2016 and I was in the depths of my food service rotation of my dietetic internship. A few fellow interns and I were tasked with the challenge of planning, preparing, and serving a themed meal in the cafeteria of the large university hospital. Given the timing of our event, we decided to go with a Fat Tuesday feast, despite the fact that none of us had ever been to Mardi Gras (let alone New Orleans, for that matter). After days spent researching cajun cuisine, we finally narrowed down our menu to include Chicken & Sausage Étouffée, Maque Choux, Cheddar Biscuits, and… Mardi Slaw.

What is “Mardi Slaw”, you ask? Well, it’s essentially coleslaw that has earned its beads. You take all the major components of traditional slaw, add in some festive purple, green, and gold colored veggies, toss in a tangy and flavorful apple cider vinaigrette, and slap a fun title on it. And voila – Mardi Slaw!

So, with Fat Tuesday right around the corner, I figured it was time to resurface this punny dish so that you can enjoy a taste of Mardi Gras, no matter where you are in the country (or world!)

This recipe is not an exact replica of the one we served in my internship (that one is likely buried in one of my 5″ thick internship binders), but it’s just as delicious as I remember. Truth be told, I’ve never been a huge fan of traditional mayo-based coleslaws; but this vinegar-based coleslaw is one that I can definitely get behind. In fact, I like to think that this slaw is the one that sparked my newfound love affair with slaws. This Bell Pepper, Cabbage and Brussels sprouts Slaw is has a lot going for it; it’s…

• Affordable. Not only does this slaw boast a very simple ingredient list, but most of the ingredients are also relatively affordable. Cabbage is notoriously one of the cheapest vegetables out there, which means you can make a large batch of this slaw for only a few George Washington’s. Perfect for potlucks or other large gatherings!
• Easy. Is there any phrase that’s more beautiful than “no-cook”? I’m not sure, but my guess is probably not. This slaw comes together in no time, requiring about 15 minutes of hands-on prep time – and that time can be shortened even more if you go with pre-shredded cabbage and Brussels sprouts. If you do choose to shred the veggies yourself (a slightly more cost-effective option), I recommend using a mandolin or food processor with a shredding attachment to make your life a little bit easier. And if worse comes to worse, you can always go old school and shred the veg with a sharp knife.
• Fresh. Quality is important when you’re working with minimal ingredients, so be sure to include a variety of fresh, crisp vegetables to really make the flavors and textures of this dish pop. Be aware that the longer the cabbage mixture sits in the vinegar dressing, the softer it will become. So, if crunch is what you’re after, then I recommend eating this sooner rather than later. However, the flavors of this dish do tend to get more pronounced over time, so I would recommend allowing the slaw to marinate with the dressing for at least a half hour prior to serving.
• Versatile. The beautiful thing about coleslaw is that it makes wonderful leftovers. I am a firm believer that there are few dishes that cannot be improved with a generous helping of homemade slaw, as the acidity of the tangy apple cider vinegar dressing pairs beautifully with nearly any savory dish. Pile it on sandwiches, stuff it into tacos, mix it into salads, or serve it with barbecue.. the possibilities are endless!
• Customizable. If the color of the slaw is not a major priority for you, then feel free to use any style cabbage that you prefer (purple, green, savoy, Napa, etc.). Leave out the shredded Brussels sprouts entirely and replace with more cabbage; swap another color bell pepper in place of the yellow; or toss any other veggies you might have hanging around your crisper drawer (carrots are a popular choice). Just try to keep general ingredient proportions consistent with those listed in order to avoid ending up with too much or too little dressing.

So what are you waiting for? Go ahead and take your tastebuds on a trip down south with this colorful Mardi Slaw! Serve it on its own or use it as a topping for Shrimp Tacos!

Hungry for more? Be sure to follow @rootstorisenutrition on instagram for more recipe inspiration!