Sunday, June 22, 2014

Summer Slaw




Ohhhh cole slaw...how I love you.  Shaved vegetables in a creamy vinegary dressing just tastes like Summer to me.  I love how cole slaw tastes better the next day so you can take it to a picnic or camping and the flavors just get better and better.  This recipe was inspired after eating a chicken salad from Trader Joes and it has become my go to slaw recipe.  We have eaten it on pulled chicken sandwiches, alongside hamburgers, and I heard it was eaten ON hotdogs at the last boys camping trip. To each his own, I suppose.

Seeing as how it is picnic season and Fourth of July is coming up, I thought I would share my recipe with you in case you have somewhere to be and want something to throw together.  Plus, my friend Jon keeps asking for it.

A few notes before I pound out the recipe:

1.  The base is cabbage, but I embellish by adding whatever veg is in season.  I have grated in red onion, carrots, and broccoli and they are really good with it.  Or, just use cabbage.  That's ok too.

2.  The consistency is totally your call.  I like the texture of grated veg, but a finely sliced slaw may be your preference.  Either will work.

Ok, here we go.



Summer Slaw

Ingredients:

1/2 head of cabbage
1/4 cup grated carrot
1/4 cup grated broccoli
1/4 cup grated red onion
*(if you want to just use cabbage, use a whole head and skip the other vegetables)*
1 cup dried cranberries
1 cup sunflower seeds shelled

Dressing:

1 cup mayo
3 Tablespoons rice vinegar
juice of half a lemon
1 teaspoon salt
2 Tablespoons honey
1/4 teaspoon cayenne (optional, but highly recommended)

Grate the cabbage, carrots, broccoli, and red onion, and combine with the cranberries and sunflower seeds in a large mixing bowl.  (make sure it's a really big bowl so you can mix things up well) 

Add mayo, rice vinegar, lemon, salt, honey, and cayenne to a pint mason jar and shake the dressing (or hand it to a kid to shake up.  They love that job) until everything comes together.  If you don't have a jar, just whisk them all together in a separate mixing bowl.  

Pour the dressing over the cabbage mixture and thoroughly combine.  

DONE.


This would be the finely sliced version in which I used a mix of red and green cabbage.  The grated version is pictured at the beginning of the article.



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