Everyone loves it–I think people are more open to different veg if the cuts are small.īut this slaw here. It’s been my go-to for potlucks and other dinner occasions that need some green. I always add a shaved apple or pear to it as well. It has fennel, cabbage, a sweet + creamy mustard cider dressing, a few other bits. To further my shaved salad-loving point here, I’ve been repeatedly making a winner of a kale slaw from Amy Chaplin’s book since I got it a few months ago.
It helps that I generally serve this kind of thing at room temperature too. But I also enjoy piling a slaw on top of some warm/roasted/sautéed foods often, so the cool aspect seems to fade out as things are inevitably mixed/lightly wilted in the bowl. The vegetables suited to this application generally have a lower water content, so that seems to help. I still almost always get my greens in though–either sautéed with chili and lemon, or roasted for crisp edges, very simply steamed, or sliced really thin with some other vegetables for a tangled-up slaw.Īnd obviously I know a slaw is technically a cold salad, but it just doesn’t feel as cold. I don’t mind some more delicate greens here and there, like arugula or baby spinach, but I prefer them topped with warm roasted veg, some cooked grains, and a little heat-spice worked in. The same principle goes for smoothies, but I still have them often because some days are just a little too crazy to not blend-a-meal, you know? This brussels sprout Caesar slaw helps me cover my salad bases all year. I just feel cold in that unshakeable damp way after I eat a big romaine salad or something similar in the winter. I tend to not enjoy leafy/water-heavy salads so much this time of year.
0 kommentar(er)
