Most people might think of slaw as only a “height of summer picnic dish”. I am here to set the record straight and share a few reasons why you should consider making more slaw this spring (and fall).
First off, it is the perfect time of year to get almost all the raw ingredients from a local farmer. Prioritizing in-season recipes always maximizes flavor.
There are also so many variations of slaw you can try which makes it very flexible to tailor to your preferences. For this slaw recipe, I opted for a sesame oil and rice vinegar-base with a surplus of crunchy spring vegetables. Give it a try and feel free to put your own personal spin on it.
⅓ cup rice vinegar
3 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. olive oil
1 tbsp. maple syrup
½ head cabbage
3 green onions or spring onions
3 - 4 radishes
½ cup cilantro
¼ cup chopped peanuts
1 tbsp. sesame seeds
Add vinegar, soy sauce, sesame oil, olive oil, and maple syrup to a small bowl. Whisk together for the dressing.
Chop the green onions and cilantro and add half to the dressing.
Thinly slice cabbage, carrots, and radishes. Combine in a large bowl. Add remaining chopped green onions and cilantro.
Toss with dressing and garnish with sesame seeds and peanuts.
Storage tip: When you purchase your radishes and carrots make sure to separate the leaves from the roots so they stay nice and crisp. Radish green can be sautéed and carrot tops can be used for pesto or stock.