A Summer Cole Slaw Template
This is my go-to, quick slaw to use with any kind of cabbage, even Napa. I vary the ingredients based on the season and how hearty I want it to be. Quantities are approximations so feel free to use what you have.
The dressing is delicious and good on most anything–a bowl of rice/quinoa and beans with herbs, on roasted vegetables, on a burger, in fish tacos. . . so double the recipe for the dressing and have it on hand to enliven other things.
Variations:
For a heartier slaw, add chicken and toasted seeds
For a creamy dressing add 1/3 cup plain, whole milk yogurt (you’ll have more dressing than you need for this salad but it’s good on many things)
Add sliced sweet peppers or radishes or kohlrabi cut into matchsticks
Swap parsley and/or mint for cilantro
Add sweet onions, shallots, or other onion in place of green onions
Add quick-pickled onions in addition to or instead of green onions
Serves 4-6
½ a small to medium cabbage (about 6 cups sliced), cut into thin strips
2 medium carrots, cut into matchsticks grated on the large holes of a box grater or in the food processor
2 green onions, thinly sliced or 1 tablespoon quick-pickled red onions (thinly sliced onions soaked in red-wine vinegar)
Handful of cilantro, roughly chopped
Handful of fresh mint, roughly chopped (optional)
1/2 cup toasted sunflower or pumpkin seeds (optional)
Dressing
2 tablespoons apple cider or wine vinegar, more to taste
2 teaspoons Dijon-style mustard
1 large clove garlic, minced and mashed
4-5 tablespoons olive oil
1 teaspoon ground cumin (optional)
Several pinches red pepper flakes or a small hot pepper like Serrano or Jalapeño, minced (or more if you like heat)
Salt and freshly ground black pepper
1. Shake dressing ingredient together in a small jar with tight-fitting lid or whisk together in a bowl.
2. Put slaw ingredients in a large serving bowl.
3. Pour about 2/3 of the dressing over vegetables. Mix well. Add more as desired. Reserve the rest for another use (see headnote). Let rest for 15 minutes to soften vegetables and let flavors meld. Taste and adjust seasoning and serve.
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