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 away…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 is worth repeating. Today, I am opting for a coleslaw recipe I made on Memorial Day. Simple, flavorful and easy to throw together, I came across this “classic” coleslaw 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 coleslaw 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 coleslaws 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.
Crispy cabbage and shredded carrots marry beautifully with a creamy dressing to make this classic coleslaw. 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.
- 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 small bowl, whisk the mayo, celery seeds, vinegar, salt and pepper until well blended. set aside.
In a big bowl, add the thinly sliced cabbage and shredded carrots. Pour half of the coleslaw dressing over the mixture and toss to coat.
If the slaw needs more dressing, add it by the tablespoon until it's the consistency you prefer. Toss again to completely combine.
Cover and chill until ready to serve.
Refrigerate any leftover dressing for up to one week.
Serve this classic coleslaw with grilled meats or fish or sauteed fish and homemade tartar sauce.
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