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!
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?!
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
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!