I love the fresh vibrant, crunchy flavors of a classic summer slaw. Coleslaw is often served at picnics, especially in the South. We would have coleslaw with BBQ, hamburgers, and fried chicken. It could be used on sandwiches for an extra crunch or served on the side with a lot of casual meals. Coleslaw is traditionally made with shredded cabbage and a little bit of carrots, but you can add any vegetable that you like or have on hand.
One way to make sure we are getting enough good healthy vitamins and antioxidants is to eat the rainbow. So, I like to make Rainbow Slaw. There are many variations of slaw just like there are many versions of BBQ around the country. Some recipes utilize mayonnaise or buttermilk for the dressing, others are more vinegar based, like the Asian Chicken Slaw that we made earlier this spring. I happen to like both and will make my choice of dressing depending on my main course. And, I really don’t like mayonnaise so, when I do use it — it is sparingly.
Here’s what I did:
- Shredded Napa Cabbage (1/2 depending on size of cabbage)
- Shredded Radicchio (1/2 – depending on size)
- Shredded Carrots (4)
- Thinly sliced Red Pepper (1)
- Thinly sliced Yellow Pepper (1)
- Thinly sliced snow peas (1 Cup)
- Thinly sliced golden delicious apple (1)
- Zest of 2 lemons
- Dollop of mayonnaise
Once I have all of my vegetables chopped and shredded, I toss the mix to make sure I have a good balance of color. Once I am satisfied with the color and mix, I add a spoonful of mayonnaise, juice of 2 lemons and s/p. I toss it again and taste — adjust the seasoning as needed.