June 21, 2016
Summer is here! For some people, this marks the beginning of their favorite time of year. For others, it’s the start of the reduction of daylight hours. All in the eye of the beholder, I say.
I hope you’re not sick of salads yet. We have a few more weeks when greens dominate our share, but there are lots of great things we can do with them. This is a recipe for pickled cole slaw. It’s perfect as a side for those hot nights when you don’t want to turn on the oven and need a nice veggie side to go with your evening entree.
PICKLED COLE SLAW
7 cups chopped cabbage (½-inch pieces) (any type of cabbage is fine: napa, green, purple, etc.)
½ heaping cup chopped Vidalia or other sweet onion
½ cup finely diced carrot
½ cup finely diced red bell or other sweet pepper
For the dressing:
1 large clove garlic
½ TBS salt, more to taste
1 TBS minced ginger
⅓ cup rice wine vinegar
½ cup olive oil
- Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
- Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste.
- Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then.
- Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine.
- Refrigerate 4 hours or overnight.
- Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.
HELPFUL HINT: You an really upgrade your brunch drinks. Make ice cubes out of champagne or Prosecco by pouring the wine into ice cube trays and freezing. For brunch, just drop the cubes into orange or grapefruit juice for a Mimosa that won’t be diluted as the ice melts.
I hope you enjoy this recipe. You can greatly reduce your labor by using a food processor to chop the vegetables. Enjoy!
Have a delicious week!