This post is sponsored by Pompeian, but the content and opinions expressed here are my own.
If you’ve been following along with me for any amount of time, then you know I’m a huge fan of slaw for a number of reasons: since it’s cabbage-based, it’s an excellent way to work in a serving of veggies. Slaws are also endlessly versatile, with options extending far beyond the classic coleslaw you’ll find at many family cookouts. And because cabbage is such a hearty green, slaw will last for days on end in the refrigerator, even after it’s been dressed (I’d actually argue it gets better after at least a day hanging in the fridge) so it makes for a perfect meal prep side.
This fall take on slaw pairs green cabbage with hearty fruits and veggies like radishes, apples, and celery to add crunch and complexity of flavor, while the herbs bring a necessary brightness to the dish. But the real star of this show is the dressing: I’ve paired Pompeian Robust Extra Virgin Olive Oil with apple cider vinegar, grainy mustard, honey, and salt, and while it may seem simple (it’s made using just pantry staples—what a win), the ingredients come together to create a wonderfully balanced dressing that’s as delicious as it is health-supportive. Of course, there’s a time and place for mayo (hello, picnics and barbecues!) but since this dressing makes use of Pompeian Robust Extra Virgin Olive Oil, it brings a nutrient-dense punch not found in your classic coleslaw. And I have to admit, I’m incredibly picky when it comes to kitchen items I make use of everyday like olive oil—I do truly taste the nurturing and care the Pompeian farmers put into this product so it’s made a wonderful addition to my pantry.
This dressing also comes together in under 5 minutes and is highly adaptable: it’s particularly well suited for the slaw recipe shared here, but because it makes use of the Robust variant of the Pompeian line, it’s great for salads and marinades across the board, so I’ve used it with great success on other salads and also find it works as a marinade for chicken and fish. I like to double the recipe as it’s written here and keep a jar of this dressing tucked away in my refrigerator to use throughout the week for even more time savings.
I pair this salad with grilled pork chops and my simply delicious sweet potato purée or combine it with my apricot quinoa grain salad from The Beginner’s Guide to Meal Prep. But really, the sky’s the limit with this salad: use it for your lunch meal prep or serve it at your next small outdoor gathering—it’ll be sure to wow in most settings.
Click here to add Pompeian Robust Extra Virgin Olive Oil to your Amazon cart and try this slaw for yourself.
Herbed Maple Mustard Slaw
Ingredients
- ½ medium green cabbage cored and thinly sliced
- 3-4 radishes thinly sliced
- 1 apple of choice thinly sliced into wedges
- 2 ribs of celery thinly sliced on a bias (reserve leaves for garnish)
- ¼ cup minced herbs of choice (parsley, basil, mint, tarragon, and cilantro in any combination will be delicious)
- ¼ cup Pompeian Robust Extra Virgin Olive Oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp grainy mustard
- 1 Tbsp maple syrup or honey
- ¼ tsp sea salt (plus more to taste)
Instructions
- In a large bowl, toss together the cabbage, radishes, apple, celery, and herbs until well combined.
- Meanwhile, whisk together Pompeian Robust Extra Virgin Olive Oil, vinegar, mustard, maple syrup (or honey), and salt. Adjust to taste with additional vinegar and salt. Garnish with reserved celery leaves and apple slices
- Dress the slaw with your dressing and either serve immediately, or store in an airtight container for up to 4 days and enjoy!