This refreshing, bright, and filling twist on traditional slaw makes a great side or light lunch, and has been a fun way for me to connect with my heritage through food. Thank you to AncestryDNA for sponsoring this post!
I’m excited to share this recipe with you guys today – not only because slaw is one of my favorite foods (that vinegar tang + CRUNCH = perfection), but also because this recipe was inspired based on my family’s geographic origins!
Have you guys heard of AncestryDNA? It’s a company that uses a simple saliva test to discover your ethnicity and heritage. You can trace your lineage back generations and even find relatives and ancestors on their website – so cool! The at-home saliva test was fast and easy, and before I knew it my results were in. If you want to try AncestryDNA yourself, they have a sale going on right now through August 20 – only $59!
The test uncovers your origins from more than 350 regions around the world. Here are my official primary heritage results:
- 41% Europe West (Belgium, France, Germany, Netherlands, Switzerland, Luxembourg, Liechtenstein)
- 39% Ireland/Scotland/Wales
- 8% Scandinavia (Sweden, Norway, Denmark)
I knew we had a lot of ancestors from western Europe but didn’t realize Ireland/Scotland/Wales would be so heavily in the mix, too! The results also showed migration patterns of my ancestors, which was interesting. And if you enter a family tree, their birth and death places will be incorporated into/plotted on your personalized migration map. I wish that my grandfather on my mom’s side was still alive, because he LOVED genealogy and would have been incredibly fascinated by AncestryDNA.
When I got my results, my friends at AncestryDNA challenged me to share a recipe that would help connect me with my roots. I love quintessentially German red cabbage, but that felt a little heavy for summer, so I decided a red cabbage slaw would be a better fit for August instead. And here we are!
This recipe is so easy, and I love all the textures, colors, and fresh flavor. There is more protein and fat in this slaw compared to a traditional slaw, thanks to the sunflower seeds and white beans, so you can even make this a light lunch, although it also makes a fabulous side for summer BBQs as well.
This slaw still tastes very European-inspired, but it’s much lighter than braised cabbage/bean dishes. It will also hold up well in the fridge for a few days, so this is a nice make-ahead packed lunch option as well!
Here’s the full recipe. Enjoy it!