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Welcome to one of the best salads that you will ever eat in your LIFE! My Copycat Erewhon Cabbage Slaw is a riff off of my favorite salad from LA’s most infamous grocery chain, but comes together at a fraction of the price. If you love a crispy, cool, and crunchy salad, then run to your kitchen and make this recipe ASAP – I promise, you won’t regret it.
Friends, there are very few times in my life where I will claim that a dish is the best thing I’ve had to eat. But when it comes to this cabbage slaw… I swear, it may just be the best thing I’ve had to eat. At least, as of lately. A few weeks ago, I made my way down to Los Angeles to visit my family, and as soon as I got there, I had to stop at my favorite place to eat in LA: Erewhon.
If you haven’t been to Erewhon yet, then you likely have at least heard of it, especially if you spend any amount of time on TikTok. This bougie, upscale grocery store is home to the most delicious $20 smoothies, the world’s best buffalo cauliflower, and nearly every health food that you could possibly want.
In addition to their amazing smoothie bar and hot food bar, they also have a prepared food section, which is where I first discovered their cabbage slaw. In fact, it looked so good that I cracked it open as soon as I got back to my car, and inhaled it in nearly five minutes. It was THAT good.
As soon as I finished it, I knew I had to create a version for you guys as soon as I got home. And lo and behold, I think I nailed it. This recipe tastes EXACTLY like Erewhon’s cabbage slaw, with two exceptions: one, this recipe makes a much bigger portion than Erewhon gives you, and two, it comes at a fraction of the price per serving. All of this to say, whether you are in Los Angeles or not, you NEED to make this recipe!
What You Need to Make This Perfectly Crunchy Cabbage Slaw
This slaw is naturally gluten-free, vegan-friendly, dairy-free, and grain-free, making it the perfect slaw that everyone will enjoy! Plus, it comes together with less than 10 ingredients – does it get any easier than that?!
- Red Cabbage: The star of this slaw is the red cabbage. Red cabbage is a good source of Vitamin K, Calcium, and Zinc, and is the perfect crunchy base for this slaw. And the best part is – it doesn’t get soggy!
- Cilantro: Cilantro is a powerful herb known for its anti-inflammatory properties, and for adding a delicious flavor to any recipe!
- Parsley: I highly recommend using fresh parsley here. The blend of parsley with the cilantro and green onions are just too good!
- Green Onion: Green onions add the best flavor. They are crunchy, they are herbaceous, and they are too good to pass up!
- Olive Oil: I love olive oil because it is full of healthy fats, and adds the best flavor to this dressing. You could also use avocado oil, but olive oil is the best option here!
- Coconut Aminos: Coconut aminos add the perfect tang, just like soy sauce, but add a little bit of natural sweetness, which works perfectly in this recipe!
- Apple Cider Vinegar: You do need apple cider vinegar in this recipe. Any other vinegar will not work the same, so please save yourself the trouble of a failed recipe and use apple cider vinegar.
- Maple Syrup: Maple syrup adds a touch of natural sweetness to this recipe, without the refined sugars.
- Sea Salt & Black Pepper: And, of course, no slaw is complete without a little sea salt and pepper!
How to Make the Best Slaw You’ll Ever Eat
To make this slaw, simply start by preparing your herbs and cabbage; chop the cilantro, parsley, and green onions, and thinly slice your cabbage. I use a handheld mandolin to get the cabbage especially thin, but you can also chop it thinly with a knife.
Once your herbs and cabbage are chopped, place them in a large bowl. Set it aside, then prepare the dressing by adding your dressing ingredients to a separate small bowl. Whisk them until they’re fully combined.
Finally, pour the dressing over the top of the cabbage, and toss to fully combine. Once your slaw is fully coated in the dressing, serve immediately, or transfer to an airtight container and store in the fridge for up to one week!
Since there is no lettuce in this slaw, it won’t get soggy! In fact, the longer it sits, the more the flavors will marinate, and the better it will taste! I personally love this slaw best on days 2 or 3, once the dressing has really soaked into the cabbage. Enjoy!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
Welcome to one of the best salads that you will ever eat in your LIFE! My Copycat Erewhon Cabbage Slaw is a riff off of my favorite salad from LA's most infamous grocery chain, but comes together at a fraction of the price. If you love a crispy, cool, and crunchy salad, then run to your kitchen and make this recipe ASAP – I promise, you won't regret it.
Equipment
- 1 Mandolin This is optional, but a handheld mandolin will make slicing your cabbage a breeze!
Ingredients
For the Slaw:
- 1 Small Head Red Cabbage finely chopped
- 1 Cup Cilantro finely chopped; this is about one bunch
- 1 Cup Parsley finely chopped; this is about one bunch
- 3/4 Cup Green Onion finely chopped; this is about one bunch
For the Dressing:
- 1/3 Cup Olive Oil
- 1/4 Cup Apple Cider Vinegar
- 1/3 Cup Coconut Aminos you can also substitute for tamari or low-sodium soy sauce
- 2 Tablespoons Maple Syrup
- 1-2 Teaspoons Sea Salt taste and adjust salt levels as desired
- 1-2 Teaspoons Ground Black Pepper taste and adjust pepper levels as desired
Instructions
- Start by preparing your herbs and cabbage; chop your cilantro, parsley, and green onion, and add them to a large bowl.
- Then, finely chop your cabbage. You can do this using a handheld mandolin or a knife – just be sure to get a fine chop!
- Add your cabbage to the bowl with the herbs, and set aside.
- Next, in a small bowl, add in your dressing ingredients and mix to fully combine. Taste and adjust salt and pepper levels as desired.
- Finally, pour your dressing over your cabbage and herbs and toss to fully combine.
- Once done, serve immediately, or store any leftovers in an airtight container in the fridge for up to one week. Enjoy!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
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