It’s that time guys. It’s time for the beach. It’s time for going out on my SUP. What I really mean is it’s time for the heat. It’s time to sweat.
The soup, stews, and roasting will have to be put on hold until fall. Not the soups, my wife will cook a soup even when it’s 150° outside. But we really just try not to heat up the kitchen. We move to lighter food so it doesn’t beat us down in the heat. You all know what I’m saying.
Anyway, this is perfect for those nights in the summer heat or to bring to a BBQ. It’s refreshing and it’s not heavy and creamy. It’s a snap to put together. It’s chock full of cancer fighting veggies and it goes great with crispy skin salmon or leftover chicken. If you’re not a meat eater, throw some rinsed, drained white beans in there and you have all you need.
VEG & APPLE SLAW
2 cups shredded green cabbage
2 cups shredded red cabbage
*or 4 cups prepared slaw mix*
1/4 cup white wine vinegar, red wine vinegar, or tarragon vinegar
2 tablespoons maple syrup or honey
1 teaspoon Dijon mustard
1/8 teaspoon salt
pinch of cayenne, optional
2 medium apples, Honeycrisp or Granny Smith
2-3 medium carrots
Place your shredded cabbages in a large bowl.
Combine the vinegar, syrup or honey, Dijon mustard, salt, and pinch of cayenne (if using), in a bowl and set aside.
Use the course blade of a spiralizer, the one that looks like thick noodles, spiralize your apples. If your carrots are big enough, spiralize them. If you can’t spiralize your carrots, or you just don’t have a spiralizer, you can use the course side of a box grater to grate both the carrots and the apples. Add the apples and carrots to your big bowl of cabbage.
Give your dressing a stir and pour it over the veg. Toss to coat. Eat.