I tend to wax philosophically about slaw, only because it’s such an easy salad and there are so many ways to make it. There’s the classic coleslaw which is made of shredded cabbage and carrots with a creamy mayonnaise-based dressing. But there are so many possibilities to change it around.
This time of year we have abundant greens like kale, bok choi, young beets, radishes and swiss chard. I simply shred whatever is fresh, dress it with my favorite dressing (usually a vinaigrette), and it’s good to go.
Grill your vegetables!
One way to spunk things up is to roast your vegetables. Cabbage actually holds up well to roasting or grilling, and the smoky flavor turns ordinary slaw into something otherworldly. You can also grill radishes, turnips and beets.
Here are a few vegetables to add to your slaw that you might not have considered:
- Sweet bell pepper
- Bok choi
- Napa or heading cabbage
- Sugar snap peas
Dressings can run the gamut – bottled or homemade, creamy or vinegary, spicy or tame. Lime or lemon juice in place of vinegar in a vinaigrette gives a fresh, spring-like taste, especially to more tender greens like baby bok choi.
Combine lime with sesame oil and a dash of honey for an asian inspired vinaigrette
Add cilantro, cumin and ground chile for a decidedly south-of-the border flair
Garnish with toasted flax seeds, sesame seeds, sunflower seeds or even chopped pistachios.