Slaw It Down

When spring has sprung and we are riding on the cusp of summer, my summertime taste buds kick in. Visions of the very first bite of sweet and locally grown watermelon fill my head, as does a salad of juicy heirloom tomatoes and fresh basil, fruit crisps and, of course, gazpacho. Unfortunately, these flavors are still another month or so let's slow it down a bit.

When I refocus and think not about what I crave, but what's around at the farmers market, I see oodles of green beans, 1015 sweet onions, zucchini and squash, several varieties of cucumbers, even corn on the cob and the remaining few weeks of beets, carrots and cabbage. Cold salads beckon.
Last week, I shared my new favorite dijon green beans dish, which really are worth repeating. Today, I am opting for a cole slaw recipe I made on Memorial Day. Simple, flavorful and easy to throw together, I came across this "classic" cole slaw recipe in the June issue of Bon Appetit.

With just a few ingredients, I knew it would be something we would both like. David had picked up some hog snapper (which comes from the Caribbean, Bahamas and Florida Keys) at Groomer Seafood last Saturday and what pairs better with fish on a holiday than coleslaw? (We sauteed the hog snapper in rice flour and egg and oh. my. gosh. See pictures below.)

Cole slaw is one of our favorite sides and for good reason. It is raw, so the crunch factor is a key element and I like that. Slice and stir, anyone can make cole slaw. It is incredibly versatile. (Try the blue cheese cole slaw, cole slaw with raisins, cilantro-lime cole slaw or the red cabbage with gorgonzola, walnuts and golden raisins.)

It is also delicious. Loved by everyone. Travels well. And can be made in advance. In fact, most cole slaws are better when made in advance.

So make this slaw and then let it meld while you relax. With a cold beverage. And a book. I think we all need to practice our summertime, slow-it-down-mode. It's been a while...

Buen provecho!
Classic Cole Slaw
The Cowgirl Gourmet slightly adapted this recipe from the June 2014 issue of Bon Appetit

Print recipe

Crispy cabbage and shredded carrots marry beautifully with a creamy dressing to make this classic cole slaw. Hence the name. Easy to make and oh so good, pair this slaw with copious amounts of grilled meats for a true celebration. You can add a combination of green and red cabbage, if you want, but I only had green cabbage... This recipe can easily be doubled.

Serves 4

1/2 green cabbage, sliced thinly by hand or with a mandoline
2 carrots, washed and peeled and then peeled, julienned or grated
1/2 cup mayonnaise, preferably homemade
2 1/2 teaspoons apple cider vinegar
1 1/2 teaspoons local honey
1/2 teaspoon celery seeds
Less than 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a big bowl, whisk the mayo, celery seeds, vinegar, salt and pepper until well blended. Add the thinly sliced cabbage and shredded carrots and toss to coat.
Cover and chill until ready to serve.

Serve with grilled meats or fish or sauteed fish and homemade tartar sauce.

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