Summertime is my time for slaw. It is cool, crisp and can be creamy or citrusy-tart, depending on the recipe. The best part is that is easy to make and keeps well for several days in the refrigerator.
Use just about any vegetable
It’s easy to change up the slaw to pair with different kinds of food, not to mention making use of whatever is being harvested from the garden. You can use any combination of crisp, firm vegetables such as kohlrabi, radish, turnip, rutabaga, carrot, cabbage, broccoli, peppers, cauliflower. Add some cucumber for juiciness at the last minute.
Dressings can be creamy or tart
Dressings are also only limited by your imagination. For a creamy dressing, use Greek yogurt or mayonnaise as a base and add lemon juice, salt and pepper and a hint of honey or sugar. For a dressing to cool the palate to accompany spicy Asian food, use lime juice, sesame oil and honey. For a Mexican riff, add cilantro, chili powder and cumin.
And feel free to add onions, sesame seeds or roasted flax seeds, sunflower seeds, dried cranberries or raisins.
Bok choi or pac choi slaw
2-3 heads baby pac choi, sliced thinly
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
4 scallions, sliced thinly on an angle
½ cucumber halved, seeded and thinly sliced
2 limes, juiced
¼ c. honey
3 T. vegetable oil
salt and pepper
Toss with dressing and serve immediately.
Broccoli stem slaw
About 2 cups of broccoli stems, peeled and grated (save the florets for another meal)
1 large carrot grated
½ c. red onion sliced thinly
¼ c. mayonnaise or Greek yogurt
1 T. fresh lemon or lime juice
1 t. sugar
½ t. Salt
Toss with dressing and refrigerate for an hour or so before serving.