Recipe File: Speckled Slaw
Cookouts and BBQs are among the nicer summer traditions, a really great way to hang out with loved ones and rascals.
I will ask what I can bring and my host(ess) will say, “Ooh, would you bring that coleslaw of yours?”
Of course I will! I am pretty proud of it, and nothing makes me feel better than when someone loves something I have cooked for them. Unless maybe when someone loves a sweater I’ve knit for them, but I’m a slow knitter so that doesn’t happen as often.
This coleslaw is bright, crisp, a little sweet from beets and carrot, a little vinegary. It’s really pretty if I do say so myself. It goes with all the great summer foods from hot dogs to grilled fish, and from burgers to ribs smoked in one of those Big Green Eggs (I’m saving up for one of those). Speckled slaw is mandatory for tacos at our house, so nice next to a warm bowl of beans and rice. I think you will love it, and all your friends will be asking you to bring it to their cookouts.
I love Napa cabbage for this, but other types work too. I use my beloved and inexpensive mandolin to cut the onion and cabbage and I grate the carrots and beets on a box grater. (I am loyal to the humungous carrots you find loose in the produce section. Always sweeter than the regular sized carrots). This slaw has a lot of cilantro, including the stems and roots, which are the best parts. You can make the whole thing the day before your cookout and dress it before serving.
Wishing everyone some easy summer days with the ones you love. Speckled slaw goes like this:
For the slaw:
Half a large head of Napa cabbage, cut in half and sliced with a mandolin, or as thinly as you can with a knife
2 jumbo carrots, scrubbed and grated
2 medium beets, trimmed, peeled, and grated
Half a large red onion, sliced with a mandolin, or as thinly as you can with a knife
1 large bunch cilantro (with roots that are intact if you can find them), rinsed, spun or towel dried, and coarsely chopped (including the roots!)
For the dressing:
¼ cup cider vinegar
2/3 cup olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
2 Tablespoons maple syrup or agave nectar
Salt and black pepper to taste
Toss vegetables and cilantro together and chill until ready to serve.
Whisk all ingredients for the dressing together.
Toss the slaw with the dressing and let sit for a few minutes. Serve chilled. Leftovers keep well for days.
Serves 8 as a side, doubles or triples like a dream.
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