Summer Sunset Slaw

Summertime potluck picnics have a predictable array of dishes… hotdogs, hamburgers, barbecued meats, potato salad and coleslaw are among the usual suspects. Sometimes the salads are very thick and heavy – made with enough mayonnaise to choke an elephant! I believe summertime food should be lighter and healthier. The name “coleslaw” comes from the Dutch term “koolsla” which means cabbage salad and cabbage is the only consistent ingredient found among the many different recipes. Making a coleslaw with a vinaigrette base rather than mayonnaise gives it a lighter flavor and is easier to bring to a potluck without worrying about the mayonnaise sitting out in the sun.

I wanted to create a cabbage salad that looked and tasted different from the usual white cabbage and mayonnaise base. I started with a combination of finely shredded red cabbage and carrots which looked beautiful together in a bowl. Complimenting the colors and adding a bit of sweetness, I added a can of drained mandarin oranges. I kept the “orange” theme while creating a light vinaigrette made with orange juice, white balsamic vinegar and olive oil. To balance out the flavor I added a little stone-ground mustard, honey and some white miso paste for saltiness and a little “umami.”

This colorful salad is perfect for a hot summer day. Toss the salad with half of the vinaigrette and let it marinade a bit then add the rest just before serving. Top with some chopped nuts for a little crunch and be prepared to share the recipe with your neighbors – it’s sure to be a new favorite!

SUMMER SUNSET SLAW

For the vinaigrette:
½ cup orange juice
2 tablespoons white balsamic vinegar
1 teaspoon stone-ground mustard
1 teaspoon white miso paste
1 tablespoon honey
¼ cup extra virgin olive oil

For the salad:
1 medium red cabbage, cored and finely shredded
10 ounce bag of matchstick carrots
15 ounce can of mandarin orange slices in light syrup, drained
Slivered almonds and pepitas, for serving

Combine the ingredients for the vinaigrette in a lidded jar and shake well to emulsify.

In a large bowl, mix together the shredded red cabbage and matchstick carrots. Top with the mandarin orange slices. Pour on half of the vinaigrette and stir gently to combine trying not to break up the delicate orange slices.

Set the slaw in the refrigerator to chill, stirring periodically.

When ready to serve, toss the salad with the rest of the vinaigrette and top with some chopped nuts. I like the easy-to-use bags of slivered almonds and pepitas (pumpkin seeds) for the slaw.

Be creative with your slaw and feel free to add some freshly chopped herbs or perhaps some fresh goat cheese. To turn the salad into a main course, simply add some chunks of rotisserie chicken!