Hope's Kitchen: Summer Slaw
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One of my favourite summer salads is a slaw made from three of the cabbage family members: cabbage, kale and Brussels sprouts. It is great to take to a potluck and it stays fresh for days in the fridge. If you have a food processor or mandolin it takes very little time to make.
- Hope
Summer Slaw
Salad:
- ½ head of cabbage, any variety
- 12 Brussels sprouts
- ½ bunch of kale, any variety
Thinly slice both cabbage & Brussels sprouts either by hand or in the food processor.
Here is a little trick for thinly slicing the kale. Remove the stems from the kale leaves, stack 4 – 6 leaves on top of each other, roll tightly into what looks like a small cigar and then thinly slice. You end up with lovely strips of kale.
Thoroughly mix all three cabbages together in a large bowl. If you want to keep this salad for a few days store in a glass or plastic container in the fridge without a lid...this keeps the salad from getting wet and then spoiling. I often make enough for a week and take out what I need each day.
Dress the salad and add toppings just before you are ready to eat it. If I serve this salad at a dinner party I put the toppings in jars/dishes and let my guests add the ones that they like.
Once you have made this salad once you will make it over and over again.
Poppyseed Dressing:
(I often make 2-3 times this amount to use all week) Mix all ingredients together....maple syrup is the secret to this dressing, so make sure to use a good one.
- ½ C of mayonnaise – I use ½ fat
- 1 ½ T of milk – I use skim
- 1 ½ T white balsamic or white wine vinegar
- 2 tsp poppyseeds
- Pinch of salt
- 1 – 2 tsp maple syrup or to taste
Toppings:
- Dried cranberries
- Sunflower seeds – I like salted ones
- Pepitas (pumpkin seeds)
- Nuts (optional)
- Apple cut into matchsticks (optional)
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