How to Master Fruit-Forward Slaw Technique

Textural Foundation

Precise vegetable cutting technique ensuring optimal crunch and mouthfeel.

Berry Preservation

Strategic timing and gentle handling maintaining fruit integrity and visual appeal.

Dressing Balance

Calibrated acid-to-oil ratio complementing both vegetables and fruits.

Layered Assembly

Intentional component integration maximizing visual impact and flavor distribution.

Baking Tips

Slice vegetables thinly and uniformly for the best texture and appearance

Add the berries just before serving to maintain their integrity and prevent bleeding colors

For a dairy-free version, ensure your Dijon mustard doesn't contain wine with dairy fining agents

Pre-chill your serving bowl for the freshest presentation

For meal prep, keep components separate and assemble just before serving

Pat berries dry after washing to prevent excess moisture in the slaw

Adjust sweetness based on the natural sweetness of your berries

For a heartier version, add quinoa or farro to transform into a main dish

Berry Slaw Bright

Name: Berry Slaw Bright
Prep time: 25 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Modern American
Ingredients: For the Slaw Base:; 4 cups shredded cabbage (mix of green and purple); 1 cup shredded carrots; 1 cup thinly sliced fennel bulb; 1/2 cup thinly sliced red onion; 1/2 cup chopped fresh mint leaves; 1/4 cup chopped fresh basil leaves; For the Berry Mixture:; 1 cup fresh blueberries; 1 cup fresh blackberries, halved if large; 1 cup fresh strawberries, quartered; 1/2 cup fresh raspberries; For the Dressing:; 1/4 cup extra virgin olive oil; 3 tablespoons apple cider vinegar; 2 tablespoons fresh lemon juice; 1 tablespoon honey or maple syrup; 1 teaspoon Dijon mustard; 1 small shallot, minced; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; For the Crunchy Topping:; 1/2 cup sliced almonds, toasted; 1/4 cup sunflower seeds, toasted; 2 tablespoons hemp seeds; Zest of 1 lemon; For Garnish:; Additional fresh berries; Edible flowers (optional); Fresh herb sprigs

This Berry Slaw Bright recipe transforms traditional coleslaw into a vibrant, fruit-forward side dish that balances sweet berries with crisp vegetables. The combination of seasonal berries and crunchy cabbage creates a refreshing contrast of textures and flavors, all brought together with a lightly sweet and tangy dressing. This medium-difficulty dish requires attention to ingredient preparation and dressing balance but rewards with a colorful, nutritious accompaniment perfect for summer gatherings.

Prep Time

25 Minutes

Cook Time

0 Minutes

Total Time

1H25 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Slaw Base:

4 cups shredded cabbage (mix of green and purple)

1 cup shredded carrots

1 cup thinly sliced fennel bulb

1/2 cup thinly sliced red onion

1/2 cup chopped fresh mint leaves

1/4 cup chopped fresh basil leaves

For the Berry Mixture:

1 cup fresh blueberries

1 cup fresh blackberries, halved if large

1 cup fresh strawberries, quartered

1/2 cup fresh raspberries

For the Dressing:

1/4 cup extra virgin olive oil

3 tablespoons apple cider vinegar

2 tablespoons fresh lemon juice

1 tablespoon honey or maple syrup

1 teaspoon Dijon mustard

1 small shallot, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

For the Crunchy Topping:

1/2 cup sliced almonds, toasted

1/4 cup sunflower seeds, toasted

2 tablespoons hemp seeds

Zest of 1 lemon

For Garnish:

Additional fresh berries

Edible flowers (optional)

Fresh herb sprigs

Instructions

Prepare the vegetables: In a large bowl, combine the shredded cabbage, carrots, sliced fennel, and red onion. Toss gently to mix.

Add the herbs: Fold in the chopped mint and basil leaves, distributing them evenly throughout the vegetable mixture.

Prepare the berries: In a separate bowl, gently toss the blueberries, blackberries, strawberries, and raspberries together. Be careful not to crush the berries.

Make the dressing: In a small bowl or jar, combine olive oil, apple cider vinegar, lemon juice, honey or maple syrup, Dijon mustard, minced shallot, salt, and pepper. Whisk vigorously or shake until emulsified.

Toast the nuts and seeds: In a dry skillet over medium heat, toast the sliced almonds and sunflower seeds until golden and fragrant, about 3-5 minutes, stirring frequently to prevent burning. Allow to cool completely.

Dress the slaw: Pour two-thirds of the dressing over the vegetable mixture and toss well to coat. Allow to sit for 15-30 minutes in the refrigerator to soften slightly and let flavors meld.

Combine components: Just before serving, gently fold in the berry mixture to the dressed vegetables, being careful not to crush the berries.

Add remaining dressing if needed, adjusting to taste. The slaw should be lightly coated but not soggy.

Prepare the crunchy topping: In a small bowl, mix together the toasted almonds, sunflower seeds, hemp seeds, and lemon zest.

Assemble the slaw: Transfer the berry slaw to a serving platter or bowl. Sprinkle the crunchy topping over the slaw.

Garnish: Add additional fresh berries on top, along with edible flowers if using, and fresh herb sprigs for an attractive presentation.

Serve immediately or refrigerate for up to 2 hours before serving.

Berry Slaw Bright

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Master Fruit-Forward Slaw Technique

Berry Slaw Bright

Ingredients

Instructions