|From A Taste For Adventure|
I am an avid fan of coleslaw in many forms and probably now have about ten recipes I rotate between. I have no idea why I crave coleslaw, but I can make a lunch out of it any day of the week and often include it as a part of a menu where I need to prep most of the meal ahead of time. While I still love a more traditional greens combination, if you're going to have salad a part of your daily diet, variety is the key.
This recipe was posted by the above blogger on Facebook and it immediately caught my attention because it was so bright and colourful. Coleslaw can end up a combination of pale greens in general, but the use of Red Cabbage took it to a whole new place in the colour spectrum. Add in carrots, snap peas and 2 colours of pepper and voila!
The ofiginal salad dressing with a whole tablespoon of cumin is different and if you look at the comments, most people prefer to cut back on this spice. It does have a very strong, distinctive flavour that people either love or don't, so be cautious and add this ingredient in small increments. You could easily use a dressing you prefer on this. I offer it with a Honey Mustard Vinaigrette, but show the original dressing at the bottom. To me the biggest appeal is the beautiful colour and crisp texture.
Rainbow Slaw Salad
Salad mix -
3 cups Shredded Red Cabbage (I prefer finely sliced by hand)
1 cup Grated Carrot
4 Thinly Sliced Green Onions
1 cup Sugar Snap Peas, Sliced
1 Red Pepper, Sliced
1 Yellow Pepper, Sliced
1 cup Chopped Cilantro
Honey Mustard Dressing - from Quinoa, The Everyday Super Food 365
(new option - see note below)
1/2 cup White Wine Vinegar (or if you like a stronger taste - Red Wine Vinegar)
1/2 cup Olive Oil
1/4 cup Honey
2 tsp Dijon Mustard
Salt and Pepper to taste
Just whisk the ingredients together and set aside. Drizzle over the salad just before serving and toss to coat. This recipe makes more than you will need for the slaw, so you will have some to enjoy another day.
NOTE - I no longer use the recipe above, and now make an impromptu dressing without much measuring. I bought a bottle of Peach White Balsamic Vinegar and Basil Olive Oil at a specialty shop and inserted special pour spouts in them. I do a several swirls around the bowl of each - approximately equal amounts, add about a Tablespoon of Honey Dijon Mustard and a Tablespoon of honey. After a good toss I taste it and add more vinegar and olive oil if needed. Simple, easy and delicious.
Hats off to a Taste for Adventure by Tablespoon for this wonderful offering. I have to admit I wasn't big on the Cumin dressing, so switched to one that I love. I can't wait to try more on her blog site. I have several other posting on Olio by Marilyn that offer more coleslaw recipes, so feel free to wander through my Let's Talk Food folder.
A Taste for Adventure Cumin Dressing
1/4 cup Honey
1/4 cup Fresh Squeezed Lime Juice
2 T Vinegar
1 T Cumin (Careful - most comments suggested a lot less)
1/2 tsp Salt
1/4 txp Pepper
1/3 cup Olive Oil
Time to break out all those great cool summer salads while the season is upon us! Fall is coming soon enough.