‘Tis the season of picnics and barbeques. I love that good weather and good friends make it so we suddenly don’t care that flies are repeatedly landing on our food.
This slaw is a perfect side dish for outdoor food festivities. It’s crisp and fresh and very seasonal–cabbage is a staple at farmers markets in the summer. The dressing is vinegar based and really simple to throw together. The flavor is strong, but not overpowering like you can sometimes find with vinegar slaw. The recipe calls for mustard seed, but I didn’t have that so I just substituted coarse ground dijon mustard and that worked fine.
What You’ll Need:
- 1/2 green cabbage, thinly sliced
- 1/2 red cabbage, thinly sliced
- 1 bunch of scallions, thinly sliced, with a good portion of the green included
- 1/2 cup of apple cider vinegar
- 1/4 cup of rice wine vinegar
- 2 tbsp sesame oil
- 2 tbsp honey
- 2 tsp salt
- 1 tbsp mustard seeds
- 2 tbsp sesame seeds
What You’ll Do:
- Combine cabbages and scallions in a large bowl.
- In a small bowl, whisk together cider and rice wine vinegars, honey, oil, salt, and mustard and sesame seeds.
- Pour dressing over cabbage and toss.
- Serve immediately or let it sit at room temperature for up to an hour to allow the flavors to meld.