rainbow slaw

we relished a short, sweet taste of summer here in the Willamette Valley last week. temperatures climbed into the 90s — rare for this time of year, and a little warmer than i like things in my kitchen! when deciding on a menu for my dad’s birthday dinner, nothing sounded better than some burgers from the grill out back, and a colorful, refreshing salad on the side. such as coleslaw! this is the best coleslaw i’ve ever made and it’s really become a summer staple from my kitchen. just watch — invite me to a cookout this summer, this slaw will come along with me. it’s really simple, and loaded with fresh, crisp fruit and vegetables — so many colors and flavors. i think it’s pretty, and crunchy and delicious! there’s even a touch of maple syrup that brings a gentle sweetness to the tart dressing.

coleslaws are also awesome because cabbage is hella cheap, and i like to make a frugal side salad so i can spend $$$ where it really counts — on great beef for the burgers! am i right?

you could make this tasty slaw for a cookout or for a fresh side to any dinner… and think of the health benefits from all the different brightly-colored fruits and veg! win/win

adapted from bon appetit

 

if you have a mandoline with a julienne blade, or a food processor with a grating blade, they will make quick work of prepping the vegetables!

• 1/2 small red cabbage, thinly sliced
• 1/2 small green cabbage, thinly sliced
• 2 medium carrots, julienned or grated
• 1 small yam (red-skinned sweet potato), peeled and grated
• 1 medium apple (i like Braeburn or Fuji), cored and julienned or grated
• 1/2 green bell pepper, thinly sliced
• 3 or 4 green onions, thinly sliced

• 1 cup mayonnaise
• 1/4 cup cider vinegar
• 2 tablespoons pure maple syrup
• salt and pepper

toss the red and green cabbage with about 2 teaspoons coarse salt in a large bowl. cover with plastic wrap and refrigerate for a few hours or overnight. the salt will begin to draw excess moisture out of the cabbages (dressing sticks better to dry veggies). pour into a salad spinner to dry, or wring out in a clean towel. wipe bowl dry and return cabbage to bowl. add next five ingredients and toss to combine.

in a small bowl, combine mayo, vinegar and maple syrup until smooth. season with salt and pepper, and pour over slaw and mix well. taste and adjust salt and pepper if necessary. cover and chill until serving — some hours to chill and for the flavors to marry are ideal. make this ahead of time and drink a beer until the cookout!

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