August 23, 2010

Garden Bounty Coleslaw

Summer is the perfect time for coleslaw.  Just about any combination of veggies tastes good in a slaw.  My kitchen is overrun with fresh veggies, thanks to my local CSA membership.  But what to do with all that cabbage?  It’s too hot to make stuffed cabbage.  Ditto for cabbage soup.  Cole slaw is the best option.  The cool crunch of the cabbage, combined with the equally crunchy bell peppers and onion make this colorful salad a great accompaniment to turkey burgers (my favorite) or just about any grilled entrée.  Use the sliced cabbage as your base and throw in any veggies you have on hand.

Garden Bounty Coleslaw
¼ cup mayonnaise
¼ cup sour cream
1 tbs sugar
2 tbs freshly squeezed lemon juice
½ tsp celery salt
¼ tsp ground black pepper
5 cups sliced or shredded cabbage
1 carrot, grated
1/3 cup sliced red bell pepper
1/3 cup sliced green bell pepper
1/3 cup sliced red onion

In a large bowl, thoroughly combine the mayonnaise, sour cream, sugar, lemon juice salt and ground black pepper.  Add the veggies and toss carefully to combine.  Chill for at least two hours, then serve with your next sandwich, burger or barbecued chicken.  Delicious!

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