slaw: two ways

Over the last 3-4 weeks, we have had a lot of cabbage around the house. Its been coming like gangbusters in our CSA box which is actually sort of nice because it spoils less quickly than some of the other greens.

For a get together at our place a couple of weeks ago, D asked me to make a slaw to go with some grilled meats and veggie kabobs that we’d be serving. I made use of the green cabbage that our CSA box had delivered, baby fennel (also from the CSA), along with carrots, broccoli (leftover from kabobs), and walla walla sweet onions. I knew I wanted to find a new yogurt based dressing option for a couple of reasons. I don’t really like mayo, firstly. Also, its always nice to cut a few calories where you can and explore some lighter textures that you might not always see with typical southern cole slaw I had seen Giada make Perfectly Crunchy Slaw on her show a month back, so decided to start with that recipe.

Fresh, summery ingredients

Crunchy Yogurt Dressed Slaw

Adapted from Giada De Laurentis Perfectly Crunchy Slaw

Ingredients

1/2 green cabbage, shredded, about 2 cups

2 medium carrots, peeled and grated/sliced (in food processor)

1/2 sweet onion, sliced

2-3 baby fennel bulbs, thinly sliced, about 1/2 cup

1/2 cup dried cranberries

1 1/2 cups plain yogurt

2 tablespoons sour cream

 3 tablespoons honey

1 tablespoon lemon juice

2 cloves garlic, minced

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions

Use a food processor with slicing blade to shred cabbage, carrots, broccoli, and sweet onion (this takes literally 4 minutes, its awesome). Baby Fennel will need to be chopped by hand.

In a large bowl, mix together the cabbages, carrots, fennel, endive, cranberries and pine nuts. In a small bowl, combine the yogurt, sour cream, honey, lemon juice, garlic, salt, and pepper. Pour the dressing over the vegetables and toss well until coated.

Cover and refrigerate for 1 hour.

 

Light, crunchy: summer in a bowl (and vitamins too!)

Then, last week our book club continued our summer tradition of picking a book on food writing (complete with recipes), then having a potluck dinner of different flavors. We read David Lebovitz’s Sweet Life in Paris. Once I stumbled upon Peanut Slaw i knew i had my recipe. I love love LOVE peanut sauce in all forms and i LOVE slaw, so it was the perfect combination. This is a delicious different spin on cole slaw, but its a really nice change of pace and its tangy and wonderful. (Note: this recipe isn’t very photogenic, so I didn’t bother, ha! I mean, its cabbage doused in peanut dressing, and it looks pretty much like you’d imagine. But make it. Despite its appearance, its delicious. I had it twice this week). David Lebovitz is primarily a pastry chef, but you can find more of his recipes including savory ones here.

Peanut Slaw

David Lebovitz

Ingredients

1/4 c. smooth peanut butter (I used crunchy, i know, maverick)

1 garlic clover, peeled and finely chopped

2 tbsp peanut oil

3 tbsp freshly squeezed lime juice

1 tbsp soy sauce

1 tbsp water

1/2 c. roasted, unsalted peanuts

1 small bunch radishes, trimmed and thinly sliced

1 carrot, peeled and shredded

1/2 bunch fresh flat-leaf parsley or cilantro, chopped

6 cups green or red cabbage (DL cautions against using napa cabbage whose leaves are thin and will wilt quickly with the acidic dressing)

Coarse Salt

Directions

In a large bowl, mix peanut butter, garlic, peanut oil, lime juice, soy sauce, and water until smooth.

Toss in the peanuts, radishes, carrot, parsley, and cabbage, mixing until everythings coated. Taste, then add a bit of salt and another squeeze of lime, if necessary.

Make these both! They’re a great way to incorporate veggies into a side in a simple fresh and delicious way.

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