I’ve got a few recipes to share for your long summer weekends, cooking outside with family and friends. This simple coleslaw is inspired by a recipe I found in the New York Times archives.
I like the tang of the yogurt and subtle bite of the ramps in this slaw. If you don’t do dairy or don’t care for creamy coleslaw you could easily dress this with a simple vinaigrette: 2 tablespoons rice vinegar, sherry vinegar or apple cider vinegar mixed with 2 tablespoons dijon mustard, one clove garlic pressed and whisk in 1/4 cup olive oil.
So here we are in the lean weeks of late winter early spring. This can be a challenging time for folks who are feeling winter weary and craving lightness. As a local eater, it’s time to use what we’ve stored and that can feel a tad uninspiring. In the New York Times Magazine Mark Bittman offers up a dozen cabbage recipes. More cabbage, you say? Yet Bittman has a magical way of making the humble crucifer something you want to run to the kitchen and prepare. He offers four modes of prep: braised, raw, soup & stir-fried, with three recipes in each category.
My Jacob’s Cattle beans are cooked and ready to go. Last week I shared a rich slow food stew with lamb and prunes. By contrast, this recipe is super fast, vegan and an ideal weeknight meal. This is Heidi Swanson’s recipe from her fantastic blog 101 Cookbooks. I was tempted to add a few extras – some carrots and celery I have hanging out in the fridge, but I wanted to see how the soup tasted with only the few ingredients listed. The only change I made was to use Jacob’s Cattle beans in place of white beans.
Looks like we won’t be eating at the table this week for dinner! The mood has hit and I’m thinking pink. Nothing better than beets for staining your plate fuchsia. Slaw partners happily with so many things: roast chicken, a juicy steak, seared tempeh, braised pork, sausages, burgers – any variety, fish, sandwiches, etc. Really, it’s hard to go wrong here.
Beet & Cabbage Slaw Print Author: Shannon's Kitchen Serves: 4-6 Ingredients
- 2 medium raw beets, peeled and grated
- ½ green cabbage, grated
- ¼ cup rice vinegar
- salt - start with a teaspoon
- freshly ground pepper to taste - I prefer my slaw peppery
- ¼ cup of your favorite mayo or substitute ¼ cup olive oil for a mayo-less slaw
- Toss together the grated beets and cabbage in a large bowl.