This week’s Food Network #SummerSoiree theme is slaws. There are so many ways to spin a slaw … you can change up the ingredients you use, change the dressing, take it savory or sweet, and give it specific ethnic cuisine profiles. Which direction should I go this week? Just the kind of dilemma that I love. 🙂
Well, summer finally hit in Northern California this week. We had the hottest day of the year on Monday when we reached 107°F – hot any time of the year but unheard of in June. Friends who are traveling in Egypt posted the temperature there – it was 109°F. Hard to believe we were only 2 degrees cooler than it was in Africa!
Father’s Day is coming up soon and that always makes me think of BBQ … which leads me to side dishes, and one of my favorites sides is slaw. See how my brain works, LOL. I love the fresh crispiness of the cabbage – it gives the plate a wonderful textural contrast and if you use a vinegar-based dressing, it cuts through the fatty foods so common at barbecues.
Instead of the common mayonnaise-based dressing, The Artist and I prefer one that is made with olive oil. Lighter and fresher tasting, it appeals to his passion for Mediterranean-style foods. And for some reason, having a simple vinaigrette inspires me to add more vegetables – healthier all around.
It is really simple to put this salad together. Cut out the core of the cabbage and thinly slice it. If you will be serving this at a picnic or outdoor party, chop the cabbage and vegetables smaller so they are easier for people to eat without having to use a knife. If I am going to be serving this outside, it won’t suffer in the heat and we don’t run the risk of someone getting sick from spoiled food. Also, go ahead and make this ahead because it gets better as it rests.
To make this look even more beautiful, save some of the large outer leaves from the red cabbage and use them as your “dishes” to hold the slaw. Not only does it help contain it on the plate, but it adds a gorgeous bright color and makes the entire plate pop!
When the heat soars in the summer, put recipes like this in your rotation. It will keep you out of the kitchen, doesn’t require cooking so you keep the house cooler, and because it can be made ahead, you can focus on manning the grill and enjoying your guests!
Jane’s Tips and Hints:
Whenever you are cutting round fruits and vegetables, carefully cut them so you have a flat edge. Then place the cut side down so you have a very stable piece to work with. This really helps reduce the chances of you cutting yourself!
Cabbage has a lot of natural liquid in its cells. If you have the time, put the sliced cabbage in a colander, sprinkle liberally with salt and toss to distribute the salt over all of the cabbage. Set it over a bowl or in one side of your sink for about 30 minutes. The salt draws a lot of the water out. Rinse the cabbage and pat or spin dry and then add the rest of the ingredients and the dressing. Removing the excess water gives you crisper cabbage and the dressing will not be diluted.
Slaws are naturally gluten-free, but if you are going to be using any pre-made dressings, always check the labels carefully. Gluten hides in the most unusual places – and dressings are one of the biggest offenders!
- 1/3 cup olive or vegetable oil
- 2 to 3 tsp granulated sugar (to taste)
- 2 tbsp apple cider vinegar
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
- 1/2 tsp ground celery seed
- 1/2 tsp thyme leaves, optional
- Kosher salt and freshly ground black pepper
- Freshly chopped Italian parsley, plus extra sprigs for garnishing
- 1 small Napa or green cabbage, core removed, sliced into thin strips
- 1 red cabbage, core removed, sliced into this strips
- 1/2 medium onion, peeled and sliced thinly
- 2 carrots, trimmed and shredded
- 4 trimmed and sliced radishes, optional
- In a small bowl, wisk together the dressing ingredients until smooth. Taste and adjust seasonings. Set aside.
- In a large mixing bowl, combine the slaw ingredients. Sprinkle liberally with salt and pepper. Toss to evenly distribute. Add the dressing and toss until completely coated.
- Cover the bowl and place the slaw in the refrigerator until thoroughly chilled, about 1 hour. Toss occasionally to keep all ingredients moistened with the dressing. Taste and adjust seasonings as needed.
- While it sits, the cabbage will give off a lot of liquid. Use a slotted spoon or tongs to serve, leaving excess dressing in the bowl. I usually transfer the slaw to a pretty serving dish, tuck a few sprigs of parsley on one side and serve.
Create a New Tradition Today!
This recipe is part of Food Network’s weekly Summer Soiree celebration. See the links below for inspiration and great recipes and check out our Pinterest page for even more!
- Feed Me Phoebe: Asian Braised Cabbage Slaw with Black Rice and Arugula
- The Heritage Cook: Gluten-Free Red and Green Slaw
- Creative Culinary: Coleslaw with Warm Bacon Dressing
- Healthy Eats: 7 Healthy Slaws for Every Palate
- Virtually Homemade: Easy Asian Slaw with Roasted Chicken
- Napa Farmhouse 1885: The Best Slaw Recipes
- Taste with the Eyes: Fancy Fennel and Cabbage Slaw with Bacon, Egg, Peas
- The Cultural Dish: Mac Nut Slaw (Hawaiian Cole Slaw)
- Weelicious: Asian Slaw
- Homemade Delish: Jalapeno and Peach Slaw
- Daisy at Home: Fresh Vegetable Slaw
- The Mom 100: Creamy Blue Cheese and Bacon Coleslaw
- FN Dish: It’s Slaw Good: 6 Must-Make Summertime Slaws
Let’s connect! If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to contact me. Thanks for reading!
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