The Perfect Summer ‘Slaw

Does not have any mayonnaise in it.

Does not require you to go to the store.

Does not require any heat-producing devices to be turned on.

So with my trusty How to Cook Everything Vegetarian by my side, I whipped up a batch of Spicy Slaw from pg. 48 to take on a picnic by the Potomac.

First, I chopped up the head of green cabbage that we had from the CSA.

Then, I added a handful of chopped up raw tender green beans from Saturday’s market.

And some red onions and their tops from the CSA.

I tossed in some chopped basil and the last two Hakuri turnips from the CSA too.

Then I made some dressing by whisking together:

  • 2 tablespoons of Dijon mustard
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small clove of garlic
  • 1/4 cup extra virgin olive oil

And then I tossed ’em all together.

Chilled in the ‘fridge, ready to go into the cooler.

Delicious — although if you like a little heat, I would add a minced fresh chile — kids were coming to the picnic so I didn’t add it — but since only one of them actually ate it, next time I will absolutely add a little chile to provide a little bite!


15 Comments to “The Perfect Summer ‘Slaw”

  1. This slaw looks fantastic! I will be making this the next time I receive some cabbage in my box. Thanks for sharing 🙂

    Come and link up to this week’s CSA link party so everyone can drool over this fabulous idea… Hope to see you there!

  2. It does sound perfect! Nice change from the typical coleslaw….I’m always looking for fun ways to use cabbage. Great post.

    • It is a great change from regular slaw. Two of my kids aren’t big on mayo – so this is a winner for them! Thanks for stoppin’ by.

  3. That looks so cool and delicious. I have made “cole slaw” using a homemade Italian dressing, but I like the looks of your dressing. I use a lot of mustard in my salad dressings and marinates, so I have everything on hand. Might have to do this with some kale from the garden and peppers and green beans. Cabbage is long gone from these hot southern parts.

    • Wow! Hard to believe that it’s no longer cabbage season down in the waaay South — although given the past few days of 90-degree weather here, we may not be far behind! Homemade dressing is so easy – I find that I’m doing it for nearly every salad I make. The only ones I can’t make myself that we love are Annie’s Woodstock and Goddess dressings!

  4. I love that there’s no mayo in this. Thanks for sharing! It looks delicious.

  5. Oh! I too made a mayo-free slaw for my SSFC raw dish this week, with a lime-cilantro dressing. I love the addition of hakurei turnips that you did with yours – I grow a couple of different varieties of shiso, and now you’ve got me thinking about a Japanese slaw…

  6. I love the idea of a slaw with beans & turnips! It sounds so fresh!

  7. I’m a big fan of non-mayo slaws, as well as making my own dressing! I like to make a spicy slaw with lime, cilantro, and chipotle in adobo with a smidge agave nectar. The only dressing I buy is the Japanese carrot/ginger kind, which would probably go well for an Asian style slaw.

    • I do like the Japanese carrot/ginger dressing too – but I am the only one who really likes it! I am going to try your spicy slaw dressing – that sounds lovely.

      Thanks for stopping by!

  8. Nice … I have half a head of cabbage and a jar of whole grain Dijon. Might go well with some leftover pork roast slices I will have after tonite’s meal. Thanks for the idea!

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