It’s close to Summertime and you know what that means!! Loads and loads of cookouts and BBQ’s. Cole slaw is a cookout staple, however it’s not on my favorite list. Truthfully, it’s no where on my list. And I want to like it so bad. I really do. It seems to be so quick and easy to whip up and it has ingredients in there that I like. But I don’t like. At all. So I went in search of a similar, more my style of slaw. I found an intriguing version in a Bon Appetite magazine. I tweeked it a bit to my personal liking. But this stuff really is awesome. It takes about 30 minutes to do everything which seems like a while BUT it makes, like, 8 servings and this will last in the fridge. I had this in my fridge for 7 days and it was still nice and crisp. Seriously.
6 tablespoons of rice vinegar
1 tablespoon of organic sugar
1.5 teaspoons of himalayan crystal salt
1 teaspoon pepper
4 tablespoons of organic extra virgin olive oil
8 cups of thinly sliced organic cabbage — just about a small head
3 cups of thinly sliced radicchio — just about a small head
8 ounces of trimmed and thinly sliced sugar snap peas — slice them lengthwise
3 tablespoons of chopped fresh parsley — I only put this in if I have it in the fridge
1/4 cup of sesame seeds — I have only tried the roasted kind, I’m using the raw kind next
I usually mix the veggies together first in one bowl and I mix the other in a separate one. Then I blend together and toss. I just love the sesame seeds on top, I think it really brings out the flavor.
As I’ve said before, I’m clumsy in the kitchen so maybe it takes me so long because I’m a terrible chopper. It’s really so easy and it does taste crisp and fresh, no matter how many days in the fridge. maybe not like 2 weeks but you get the idea…
