Simple Summer Slaw with Honey Vinaigrette
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I'm a sucker for an easy summer salad. I hate to turn the oven or the stove on once it gets warm outside, and I'm not really in the mood to eat anything hot anyway. Instead I crave simple, refreshing foods. So salads that can function as a whole meal - especially at lunch time - are one of my main summer staples.
Salads based on cabbage can't be beat on that front because you can put basically anything in them, and they stay fresh much longer than your average garden salad, which can get all sad and wilted in the span of a day.
And, like the creamy quinoa salad I made a couple weeks ago, you can mix in just about anything you have in your fridge, and it'll be delicious. Some of my favorites that didn't make it into this version - hearts of palm, avocado, artichoke hearts, craisins, slivered almonds, cherry tomatoes, broccoli, and apples. There really are no rules for this salad.
I like to make mine with purple cabbage when I have it because it's just so pretty. With a few other colorful veggies thrown in, it's like I'm eating a work of art. In a really good way.
Simple Summer Slaw with Honey Vinaigrette
1/2 head of cabbage
Frozen edamame, thawed
1/2 yellow pepper
1/4 medium red onion
1/4 cup pumpkin seeds
1/4 cup raisins
Honey Vinaigrette
4 tablespoons olive oil
3 tablespoons honey
1 tablespoon balsamic vinegar
1 tablespoon dijon mustard
salt and pepper to taste
1. Thinly slice the cabbage and chop up the rest of your veggies.
2. Throw them all in a bowl together.
3. Mix together all the ingredients for the honey vinaigrette and pour over the slaw.
4. Thoroughly mix everything together.
That's it! So easy, eh?
And bonus - it's even better the second day.
Katie
