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. Season to taste with salt, pepper and a smidge of sugar.
|Coleslaw with Yogurt Dressing|| |
Adapted from the New York Times
- 1 head savoy cabbage
- 1 bunch wild ramps or scallions, finely chopped
- 1 carrot, peeled and grated
- 1 cup plain yogurt
- ½ cup mayonnaise
- Salt and freshly ground black pepper
- A pinch of sugar, or more, to taste
- 3 tablespoons finely chopped parsley (optional)
- Remove any wilted outer leaves from the cabbage. Quarter the cabbage and slice off the cores. Shred the cabbage into a large bowl. Fold in the scallions and carrot.
- Mix the yogurt and mayonnaise together and season to taste with salt, pepper and sugar. Pour the dressing over the vegetables and mix. Refrigerate for at least an hour and up to 24 hours.
- Check seasonings and add the optional parsley just before serving.
EAT WELL AND BE WELL