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 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…
Classic Cole Slaw
- 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.