First of all, thank you so much for the warm welcome back into the blogging world!
Right after I hit publish on last week’s post, I closed my laptop, shut off my phone, headed out the door for a walk, and hoped for the best. When I hesitantly checked my email and social media a few hours later, expecting to see little to no response, I joyfully found a flood of encouraging emails and comments. It made my whole week.
To know that there are still people out there who read blogs and appreciate—of all the millions—mine? It really buoyed my spirit. So thank you!
Now, onto the food.
Summer has arrived in all her glory here in Door County. Humidity has crept back into the atmosphere, foliage is bursting in every shade of green, and the air is thick with the scent of cut grass, pine, and sunshine. It all can only mean one thing: it’s salad season!
I’ve shared many salad recipes with you over the years (26 to be exact), but as I was scrolling through the archives recently I realized that I’d never shared with you my #1 summer slaw recipe. It’s the one I make most often, my go-to for potlucks, picnics, or just an average night when I need a vegetable-rich side dish to pair with, well, just about anything.
Aside from vegetables, I always try to add three ingredients to my slaws that really make them pop: something herby, something crunchy, and something sweet. Most often I reach for parsley or cilantro, toasted nuts or seeds, and dried fruit like raisins or cranberries. I find that that trio of textures and flavors hits all the right notes and takes a slaw from average to wow.
Every home cook in America needs a fast and flavorful summer slaw in their repertoire. This one takes the cake in my book. It’s mayo-free, making it ideal for those with egg allergies, and the dressing relies on just a touch of honey or maple syrup for sweetness, unlike many summer salad dressings that pack a surprisingly high amount of sugar.
Wherever your summer plans take you, I hope that this salad makes an appearance (or ten) and that it becomes a favorite in your kitchen as it is in mine!
- 4 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 2 medium carrots, peeled and shredded
- ½ cup thinly sliced scallions or ¼ cup thinly sliced onion
- ⅓ cup raisins or dried currants
- ¼ cup sunflower or pumpkin seeds, toasted
- 2 tablespoons finely chopped parsley
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon stone-ground mustard
- ½ teaspoon ground cumin
- Sea salt and black pepper, to taste
- In a large bowl combine the cabbage, carrots, scallions, raisins, and sunflower seeds.
- In a separate bowl whisk together the olive oil, vinegar, honey, mustard, and cumin.
- Pour the dressing over the vegetable mixture and toss to combine. Season to taste with salt and pepper.
- Cover and refrigerate for at least 1 hour before serving.
Make this recipe? I want to see it! Hashtag your creations #DAILYBITESRECIPES on social media.