End of Summer Slaw

We hate to see summer fade away… but that always means it’s time to bust out our “End of Summer Slaw” recipe. So, it’s not all that bad!


  • 4 Cups Grated White and Purple Cabbage
  • 1 Cup Red Onion, diced
  • 1/2 Cup Parsley or Cilantro, chopped
  • 1 15 oz. Can Black Beans, drained
  • 1 15 oz. Can Whole Kernel Corn, drained
  • 1/2 Cup Pepita or Sunflower Seeds, toasted


  • Juice from 1 Lemon, or 3 Tbsp
  • 1 Tbsp Apple Cider Vinegar
  • 2-3 Tbsp Olive Oil
  • 1 Tbsp Mayo or Plain Yogurt
  • 2 Tbsp Honey or Brown Sugar
  • 1 tsp Yellow Mustard
  • 1/2 tsp Sea Salt
  • 1 tsp Black Pepper
  • 1 tsp Paprika


  1. In a large mixing bowl, combine all vegetables.
  2. In a medium bowl, prepare dressing by combining and whisking all dressing ingredients
  3. Pour dressing over vegetables and toss well.
  4. Chill before serving.

This delicious recipe has been provided by our friends at Walnut Creek Foods!

Share this:

Leave a Reply

Your email address will not be published. Required fields are marked *

Compass Cuisine Brought to You By

What to Read Next

The Tomato Zucchini Casserole captures the essence of summer, combining the flavors of juicy plum tomatoes and crisp zucchini. Enhanced with the creaminess of cheddar and parmesan cheeses and aromatic seasonings like garlic, oregano, and basil, this dish is topped with a golden breadcrumb crust, making it both mouthwatering and visually appealing. Ideal for any occasions, it pairs well with a green salad or crusty bread. This casserole is both delicious fresh out of the oven and as leftovers the following day.