Photo of Warm summer slaw by WW

Warm summer slaw

Total Time
20 min
17 min
3 min
This beautiful slaw comes together in just 20 minutes and will complement almost any entrée we can think of, from steak to chicken and pulled pork. We love the colorful contrast of red and green cabbage, but you can make this with a single variety as well. Just be sure to cut the cabbage before washing in a salad spinner bowl and then spin dry. The quick, citrusy dressing features sour cream, Dijon mustard, and lemon zest and juice. It pairs nicely with the stir-fried cabbage that's been cooked with peanut oil, garlic, and vegetable broth, and is then topped with sliced scallions as the finishing touch.


Reduced fat sour cream

8 tsp

Dijon mustard

2 tsp

Lemon zest

2 tsp

Fresh lemon juice

1 Tbsp

Peanut oil

4 tsp, or vegetable oil


1 clove(s), smashed

Red cabbage

3 cup(s), thinly sliced

Green cabbage

3 cup(s), shredded, Napa, thinly sliced

Table salt

¾ tsp

Vegetable broth

1 Tbsp, or chicken broth or water


2 medium, thinly sliced


  1. In a small cup combine sour cream, mustard, lemon zest and juice.
  2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil, add garlic and stir-fry 10 seconds or until fragrant. Add cabbage, sprinkle on salt and stir-fry 1 minute or until cabbage is just limp. Swirl broth into wok, and stir-fry 1 minute or until tender crisp. Remove from heat and stir in scallions. Transfer vegetables to a serving bowl. Stir in sour cream mixture until just combined. Yields 3/4 cup per serving.