It’s finally here! The (unofficial) start of summer! Weather-wise, it didn’t look like we would ever get to Summer with the lingering Winter many of us experienced. The weather seems to be back on track now, and I have to say, I am looking forward to it. I have some new adventures with friends planned in our current location plus a week of family vacation coming up soon. And some getaway weekend trips. I am looking forward to it all. But those are in the future and right now I need to focus on the food that will help us celebrate Memorial Day Weekend!
Kelly & Gilbert are hosting the event this year. I am contributing a side dish of coleslaw, after much experimentation. I bought a couple heads of cabbage, both red & green, to start taste testing the half dozen recipes I chose over the past month. It took a few weeks to eat through all those coleslaws even with the help of friends & family. Not being a huge fan of coleslaw, Andrew politely declined my offer to take lots of slaw home with him after coming to dinner and taste testing them!
We liked a few of the slaws and decided we could live without a few of them. We also decided some of the coleslaws we tried would be perfect as an accompaniment for a specific food item. Those will be featured in future posts. This Rice Vinegar & Cilantro Coleslaw is ideal for this weekend to go with the hot dogs, hamburgers, and chicken being grilled for the holiday. It is not a mayonnaise based slaw, so there are no spoilage concerns to worry about during the celebration!
Rice Vinegar & Cilantro Coleslaw
Rice Vinegar & Cilantro Coleslaw (adapted from peanutbutterandfitness.com) Makes about 4 cups of slaw and serves 8
Ingredients:
- 1/2 small head green or red cabbage, shredded (about 4 cups)
- 2 medium carrots, shredded
- 1/2 cup cilantro, chopped
- 1/4 cup rice vinegar
- 1 tablespoon + 1/2 teaspoon sugar
- 1/2 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions:
Toss the cabbage, carrots, and cilantro together in a large bowl. Add the vinegar, sugar, honey, and salt & pepper to the bowl.
Combine all the ingredients in a large bowl.
Toss it all together to combine. Keep the slaw refrigerated until ready to serve.
Refrigerate until ready to serve.
Have a wonderful kick-off to Summer celebration! ~Linda
Rice Vinegar & Cilantro Coleslaw (adapted from peanutbutterandfitness.com) Makes about 4 cups of slaw and serves 8
Ingredients:
- 1/2 small head green or red cabbage, shredded (about 4 cups)
- 2 medium carrots, shredded
- 1/2 cup cilantro, chopped
- 1/4 cup rice vinegar
- 1 tablespoon + 1/2 teaspoon sugar
- 1/2 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions:
Toss the cabbage, carrots, and cilantro together in a large bowl. Add the vinegar, sugar, honey, and salt & pepper to the bowl. Toss it all together to combine. Keep the slaw refrigerated until ready to serve.