Slaws

Memorial Weekend seems like the perfect time to talk about how to easily keep veggies in your fridge all summer with the perfect veggie salads.  I suggest embracing slaw.  Now, many of us immediately think of cabbage, and depending on where we grew up our cabbage slaw was dressed with either a creamy or a vinegar based dressing, but I am using slaw to describe this kind of salad and in that description, we can open our mind to all sorts of vegetables and dressings.  And, we don't need nearly as much sugar as most traditional recipes list.

I will admit,  I had a point in time in which I was trying to make sure we were always getting enough vegetables, always reaching for vegetables in place of other foods to help us lose weight and become healthier.  At that time, the book Cooking Thin with Chef Kathleen, Kathleen Daelemans, opened my eyes to slaw.

If you are limited on time and that is your main excuse for not eating enough good food, then definitely, buy the prepackaged carrots, coleslaw, broccoli slaw, whatever you can find already shredded in the store. Then all you have to do is add any vinegar and seasoning you desire.  Another time saver is a mandolin.  Those are the handy kitchen appliances that help you to evenly slice your veggies.  But please, always pay attention to the location of your fingers to the blade!

But, if you have the time, or maybe you need some calm, consider looking at the chopping of vegetables as a zen experience.  I have a mandolin and realized this winter I never use it.  I like the feel of the knife.  I like taking the time to slice up my vegetables and I find it to be very calming. 

If you are laughing at me nervously right now, because there is no way you would find chopping vegetables calming when you could be doing something else - then pull that bagged veggie out of the fridge - ASAP!

I have three slaws to share, but use these as inspiration, realize that you can change the flavors by using different herbs and vinegars.  These are more guides than recipes.

• Always just adjust the amount of veggies based on what you have or desire.  For one person you may want a smaller bowl.  But slaws will last quite a few days and in addition to a dinner side, they make a great afternoon snack or lunch!  For lunch you could take any of these and put them in a pita pocket with tuna or sliced chicken breast or tofu, whatever your preference.
• Parsley, cilantro, and mint will all give you different flavors. 
• You can use sherry vinegar, red wine vinegar, apple cider vinegar, golden balsamic vinegar, or whatever you have in the pantry. 
• What other vegetables could you use?  The question is really what couldn't you use!?!  In addition to the below vegetables don't forget about celery, kohlrabi, fennel, cucumbers, napa cabbage, and peppers.

Spicy Carrot Slaw (Based on Kathleen Daelemans Quick and Spicy Carrot Slaw in the Cooking Thin cookbook linked above)
1/2 c. raisins or dried cranberries (optional)
2 T. red wine vinegar
1/4 c. fresh lemon or lime juice
1/4 t. paprika
1/4 t. cumin
1/8 t. cayenne (less or more, depending on your sensitivity to spice)
2 T. olive oil
4 c. grated carrots
About 1/2 c. chopped mint

Plump up raisins by covering them with boiling water and letting them sit while you put together the salad.

Put the carrots and mint in a bowl.  Whisk together the vinegar, lemon juice, oil, and seasonings, add to carrots along with the raisins and mix.  I preferred this after a couple hours, but the flavors were very fresh and it could be served immediately.

Beet and Apple Slaw (Based on Kathleen Daelemans Apple and Raw Beet Salad in the Cooking Thin cookbook linked above)

Yes, beets still taste like beets, but the Granny Smith apple in here along with the ginger pair perfectly to mellow the beets out.  Oh, and have I mentioned I love beets?

1 t. grated ginger
1 pound beets grated
1 granny smith apple grated
3 T. Golden Balsamic Vinegar
1/2 t. course salt
1/8 t. cracked black pepper
1 T. olive oil
1-2 T. chopped parsley or mint, depending on what is growing well in the garden (optional)

Mix together the ginger, beets, and apple.  In a small bowl, whisk together the vinegar, salt, pepper, and oil and add to the slaw.  Add herbs, if using, and mix together.  You can serve this immediately or keep refrigerated.  I really liked the flavors after they had mellowed for a couple hours.

Jicama Slaw (Adapted from Ellie Krieger's Southwestern Slaw from The Food You Crave.  This is a great cookbook by the way.)

1 jicama, peeled and julienned (you may want less than a whole jicama depending on it's size)
1/3 head red cabbage thinly sliced
1/3 head green cabbage thinly sliced
2 green onions thinly slice (white and green parts)
1/2 cup chopped cilantro leaves
1/4 cup mayonnaise
1/2 cup lowfat buttermilk
1 T. lime juice
salt and pepper to taste

Toss together all vegetables and herbs.  Whisk together the dressing components and mix in.

What's my favorite part of these types of salads?  The color!  Wow, I loved how these salads made the table and our plates pop with color.