Veggie Slaw - Cleaning Out the Fridge
I wiped out my whole fridge before I went food shopping this week. I had some bits and pieces on my counter and all I saw was Veggie Slaw. It's quick to assemble and tastes like I planned it. I love when that happens.
What are you like at the end of the day? Are you more than ready for dinnertime? Must your stomach be silenced? Aside from the bright flavor, it's a filling dish. I need big flavor, big nutrition and I don't want to be looking for more food in three hours. Veggie Slaw slays me, fills me and keeps me honest.
This slaw is cool, crisp and crunchy. It's rich in flavor, and is as easy to make for two as it is for twenty. It's my one bowl wonder that keeps for days, and seems to get better in the fridge. I’ve used what I had on hand and you can adjust the ingredients, too.
One Shredded Cabbage
One pint of small, halved Tomatoes
Sliced Radishes - To your taste and if you buy them by the bag, as I do, use them all.
One bulb, sliced Fennel
Blanched String Beans - Some people prefer them raw, but I do not. Drop the beans in boiling, salted water for 90 seconds to cook them slightly. Plunge them into ice water to stop the cooking and keep that bright green color. Slice them in half, or thirds, if they are very long.
Two ribs, diced Celery
One cup, chopped Basil
Add all the prepared veggies in a single, large bowl.
Add the dressing, and toss to coat everything.
Chill in the refrigerator until serving. A half hour is good, but longer is better. I’ve eaten it in 15 minutes and loved it.
Ready? This is so easy, and the recipe can be doubled if you are cooking for a crowd.
1/2 Cup of Rice Wine Vinegar
1/4 Cup of Canola Oil
Salt & Pepper to taste
1 tablespoon Poppy Seeds
1/2 teaspoon of Chili Powder (optional)
If you prefer a slightly sweet dressing, you can add a half teaspoon of Superfine Sugar (I won’t). Mix the entire dressing well and pour over the veggies.
Any cabbage is good, green or red. I love using both. As it is the base for the whole dish, use as much as you care to, depending on how many people you are serving.
I use my knife to cut slender sheds of the stuff by first cutting the cabbage in quarters. This keeps the shred from being too long, and closer in size to the other vegetables. I use the fennel fronds (those pretty, lacy tops) in my salad but if you prefer not to do that, omit them.
Serve it as a side dish with anything at your BBQ. There's no mayonnaise to go bad in the heat, so this holds up well on the picnic table.
It works as a lunch salad, with Grilled Chicken and Apple slices.
Pile it on your Burger, Crab Cake or Pulled Pork sandwich. I just made a batch of pickles, and those would be a great compliment with that kind of meal.