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Warm Cabbage Slaw with Tarragon Mayo

A Bountiful Kitchen


  • 2 cups green cabbage washed and sliced thin
  • 2 cups purple cabbage washed and sliced thin
  • 2 cups dark leafy greens such as: spinach, kale or mustard greens
  • 2 large carrots or 1 1/2 cups baby carrots, sliced into thin pieces,
  • or 1/2 bag of matchstick carrots
  • 1/2 cup water
  • 2-3 tablespoons white balsamic or cider vinegar
  • salt and pepper

Tarragon Mayo (optional, but yummy!)

  • 1/2 cup mayo regular or low fat
  • 1/4 cup fresh or 2 tablespoons dry tarragon
  • 2 tablespoons green onion
  • 1 tablespoon vinegar
  • salt and pepper


  1. Use a wok or large fry pan to cook the slaw. Place the cabbage and carrots in the pan with the water. Turn the heat on high and bring water to a boil. Cover and cook the vegetables for about 5 minutes, or until the cabbage is slightly wilted. Remove from heat. Toss with salt and pepper and vinegar. Keep lid on until ready to serve.
  2. Whisk together all ingredients to make tarragon mayo. Serve drizzled on top of cabbage slaw or (I like ion the side.