This is a super simple side dish salad you can make ahead and it will keep for days in your refrigerator.
I made a simple vinaigrette not a mayonnaise based dressing. I think it keeps nicer. Mayonnaise gets watery after a few hours. I can re-toss the vegetables to freshen this slaw up and redistribute the vinaigrette and it will be nice and crunchy and evenly dressed.
You could add or substitute any crunchy vegetables you have like celery or turnips. Sometimes I make this with only grated carrots.
Gather the vegetables you are using. Wash them, core the cabbage and trim the carrots. I never peel farm carrots. If you have some herbs, throw them in. After I took this picture I went to the garden and got some chives.
Shred the vegetables either in a food processor or with a mandolin or just with a knife if you like.
I had about 6 cups of shredded vegetables, for that amount of vegetables I made a vinaigrette with these amounts. You can easily adjust for the amount of vegetables you have.
The juice of one small lemon
2 tablespoons white wine vinegar
Salt and pepper
2 teaspoons Dijon mustard
4-6 tablespoons olive oil
I mixed it all up in a bowl and tasted it and then decided to add about a teaspoon of honey, not pictured, last minute add-in, that’s why you taste! Toss everything together and enjoy.
You can add nuts or seeds or grated or crumbled cheese to bulk it up for a more substantial salad. Crumbled blue cheese is great. I like this type of salad in wraps for lunch.
It was great to see so many of you Sunday at the CSA party enjoying our community and the lovely Colorado Fall weather.
Have a great week.
Love the blend of colors. Definitely a healthy choice!