I’ve been so excited to share this recipe, then I realized its almost exactly Leslie’s cucumber salad (yummers – by the way – made it this weekend). So pardon the “variation on a theme” recipe.
I love cole slaw. Cole slaw says summer to me. I believe its one of the only dishes my mother made from scratch. She wasn’t a big lover of cooking. That said, I’ve grown tired of mayo-based slaw, feels too heavy. In addition, I’m bored with the cabbage only or cabbage as 90% slaw. So I threw a bunch of CSA goodies into a bowl and briefly searched for a vinegar based recipe that I could use as a jump off point.
1 zucchini (grated, CSA share)
4 medium carrots (grated, Kilpatrick Farm Stand)
2 scallions (diced thinly, CSA share)
1 red onion (diced thinly, Toga Farmer’s market)
1/4 Chinese cabbage (diced into ribbons, Troy Farmers Market)
2 cloves garlic (minced, Toga Farmer’s Market)
Dressing (based on About.com- Southern Cooking)
1/4 cup of sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup canola oil
1/2 apple cider vinegar
1 teaspoon celery seed (I love me some celery seed- you can cut this to 1/2 teaspoon)
1 teaspoon mustard powder
Directions: Mix dressing, mix salad, mix together. Chill in refrigerator. Serve. Like Leslie’s Cucumber Salad, the longer it sits in the frig the better.