Summertime always calls for easy to make-ahead side dishes and toppings that you can keep on hand in the refrigerator for an impromptu get-together or picnic. For this reason we have created a whole host of pasta salads, potato salads, and other easy tossed side dishes able to be served hot, cold, or room temperature. One of my current favorites is coleslaw.
Coleslaw is a great choice because cabbage is a nutritious, fibrous food that’s readily available and affordable nearly all the time, and there are so many ways to dress it up. You can add shredded broccoli or other veggies, make it sweet, creamy, tangy, or spicy. In this recipe there’s a little bit of it all for a complex but versatile flavor.
- 1/2 head cabbage, shredded
- 1 celery stalk, diced
- 2 large carrots, shredded
- 1/3 cup mayonnaise
- 2 tbsp cider vinegar
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp mustard
- 2 tsp cayenne pepper
- Spices to taste
- Optional: 2 tbsp raisins or dried cranberries, 2 tbsp sunflower seeds
Step 1: Cut or shred your cabbage, carrots & celery.
Step 2: In a bowl, combine all liquid ingredients & spices. Mix into the slaw.
Step 3: For a sweet & crunchy taste, mix in raisins or dried cranberries & some sunflower seeds (or pumpkin seeds, crushed almonds, or pistachios).
Serve on top of your favorite burger, or on its own as a delicious refreshing summer side.
I work on a CSA farm (http://www.facebook.com/schoonerfarms
) and this week we harvested a TON of radishes, red, pink, and French breakfast, plus I got a spare kohlrabi. I’ve never had kohlrabi before, so I googled recipes, and found this gem
on the goodbowl.com which makes a coleslaw from kohlrabi, turnips, and radishes. I still had some turnips left from 2 weeks ago too. I decided while making it to make it a little more colorful, so I threw in some carrot and cucumber too!
1 cup shredded kohlrabi
1/2 cup shredded radish
1/2 cup shredded turnip
1/3 cucumber, shredded
1/2 large carrot, shredded
1/4 cup miracle whip
1 1/2 tbsp honey
1 1/2 tbsp apple cider vinegar
1 tbsp mustard
pinch black pepper
Shredding the kohlrabi was a bit difficult, I did not know how stringy the interior was. Maybe mine was too young or too old, or I should have cooked it first?
Step 1: Put all shredded vegetables in a large bowl.
Step 2: Mix all ingredients of the dressing, and pour over veggies. Mix well. That’s it!
This makes about 4 small servings. Refrigerate before serving. The dressing is deliciously tangy, and it’s a good mix of textures. It only gets better as you let it sit. It would be a great side dish to take to a picnic or party, with fresh spring flavors. Very healthy, and vegetarian.
Bonus: My tomato plants that I’ve been growing in pots outside for months have produced their first tiny ripe tomatoes! They were amazing, and tasted like my childhood. =)