Sweet & Sour Slaw with Honey Vinaigrette
This summer’s theme on Food Gypsy is light, tasty dishes that go just as easily from the kitchen to the cottage, on a picnic or into the backyard. Tart and tangy with a hint of honey, Sweet & Sour Slaw with Honey Vinaigrette is a fresh summer side even the kids will love.
“The vegetarians are coming!” This is a battle cry in our kitchen, it means we get to clear the fridge and find a use for every spare green plant-like thingy we can get our hands on. Got cabbage? Got carrots? Got a few scruffy looking brussels sprouts, a handful of grapes? Maybe some honey? Then you’ve got everything you need for Sweet & Sour Slaw with Honey Vinaigrette!
This colourful salad that travels well and keeps for a day or two in the fridge until you need it. Just prep your slaw raw, and mix your dressing in a separate, sealable container. Cover chopped veggies with a piece of wet paper towel and then seal under plastic wrap or a tight fitting lid. Keep the whole works chilled and toss lightly just before serving. Voila, instant salad.
Kids like it because it’s slightly sweet and adults like it because, well… they’ve been into the wine and will pretty much eat anything. Just kidding. I’m sure that’s just my friends.
Let summer LIVE.
- 1 cup napa (or green) cabbage, thinly chopped
- 1 cup purple cabbage, thinly cut
- 1 cup brussels sprouts, sliced fine lengthwise
- 1 cup carrots, thinly julienned
- 1 cup red grapes, sliced in half
- 2 tablespoons rice vinegar
- 2 tablespoons onion (white, yellow or red), diced
- 1½ tablespoons rice wine vinegar
- 1 tablespoon honey
- 4 tablespoons extra virgin olive oil
- salt & pepper to taste
- First mix your vinaigrette: add onion, rice vinegar, honey and ⅓ of the olive oil into a container deep enough to use your immersion blender (I like a deep measuring cup or wide mouthed jar). Blend well, drizzling in the remaining oil slowly until vinaigrette is creamy and emulsified and refrigerate until needed.
- Prepare your slaw mix, cutting vegetables in a long, fine julienne and tossing them into a bowl along with your grapes. Drizzle with honey vinaigrette to taste, season as needed and finish with herbs (like a flat leaf parsley or cilantro) at the last minute before serving.