Summer Slaw: Seasonal Chef Recipe

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We’re heading into the best part of the summer: farmers markets are bursting with all kinds of great finds and so are our CSA’s. This week I had so many gorgeous ingredients I wanted to use them all. After looking at several slaw recipes I came up with a summer inspired slaw. You can play with the ingredients and make it your own. Do try the dressing recipe though. It’s really quite tasty. Click this link to read more: about making a crunchy summer slaw.

HERE ARE SOME MORESLAW RECIPES.

Summer Slaw: Seasonal Chef Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Makes a lot!

This crunchy, citrusy slaw is perfect for your next outdoor BBQ. Feel free to mix and match the cabbages and kales.

Ingredients

  • DRESSING
  • ½ cup blood orange infused oil (see note)
  • 1 juicy lime, zested and juiced
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger, grated finely
  • 2 garlic scapes, about 3 tablespoons, sliced very thin
  • ½ teaspoon kosher salt, plus more for taste
  • ½ teaspoon ground black pepper, plus more to taste
  • -
  • SALAD
  • 1 bunch lacinato kale, about 6 loose cups
  • 1 small red cabbage, about 6 loose cups
  • 1 small napa cabbage, about 6 loosecups
  • 1 spring onion, white part 1/4" dice (1/3 cup), and green part (1 cup) thinly sliced
  • 1 orange
  • 2 slicing cucumbers, about 4 cups
  •  

Instructions

  1. Combine all of the dressing ingredients in a bowl and whisk to combine. Taste for seasoning and set aside
  2. Strip the hard stem from the kale and slice in ½” ribbons.
  3. Remove the tough outer leaves of the cabbages and cut in half. Remove the core and slice thinly. Place the cabbage and kale in a large bowl.
  4. Finely dice the spring onion placing the white part in the dressing and setting the green part aside.
  5. Supreme and chop the orange, adding to the kale-cabbage bowl. Drizzle the dressing over and, using your hands, massage the dressing into the kale-cabbage mixing and turning to get all the leaves fully covered with the dressing. Cover and set it in the fridge for about 30 minutes.
  6. Peel and quarter the cucumbers. If you just got them from the farmers market, no need to remove the seeds. If not, have a taste. If it has a slightly bitter after-taste, remove the seeds. Slice the quarters in ½ ” pieces.
  7. Just before serving taste the slaw for seasoning. Add a little salt and pepper if desired. Season the cucumbers with salt and pepper and toss into the slaw, along with the green tops of the spring onion.

Notes

I found a really delicious orange infused olive oil on a trip to Pittsburgh. If you can’t find one use regular olive oil and add the zest of the orange you are using in the the slaw. - "Cook time" is really just resting in the 'fridge.

http://food.lohudblogs.com/2015/07/15/summer-slaw-seasonal-chef-recipe/

Seasonal Slaw
Makes a lot!

DRESSING
½ cup blood orange infused oil (see note)
1 juicy lime, zested and juiced
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon fresh ginger, grated finely
2 garlic scapes, about 3 tablespoons, sliced very thin
½ teaspoon kosher salt, plus more for taste
½ teaspoon ground black pepper, plus more to taste

SALAD
1 bunch lacinato kale, about 6 loose cups
1 small red cabbage, about loose 6 cups
1 small napa cabbage, about 6 loose cups
1 spring onion, white part ¼” dice (1/3 cup), and green part thinly sliced (1 cup)
1 orange
2 slicing cucumbers, about 4 cups

1. Combine all of the dressing ingredients in a bowl and whisk to combine. Taste for seasoning and set aside
2. Strip the hard stem from the kale and slice in ½” ribbons.
3. Remove the tough outer leaves of the cabbages and cut in half. Remove the core and slice thinly. Place the cabbage and kale in a large bowl.
4. Finely dice the spring onion placing the white part in the dressing and setting the green part aside.
5. Supreme and chop the orange, adding to the kale-cabbage bowl. Drizzle the dressing over and, using your hands, massage the dressing into the kale-cabbage mixing and turning to get all the leaves fully covered with the dressing. Cover and set it in the fridge for about 30 minutes.
6. Peel and quarter the cucumbers. If you just got them from the farmers market, no need to remove the seeds. If not, have a taste. If it has a slightly bitter after-taste, remove the seeds. Slice the quarters in ½ ” pieces.
7. Just before serving taste the slaw for seasoning. Add a little salt and pepper if desired. Season the cucumbers with salt and pepper and toss into the slaw, along with the green tops of the spring onion.

Cook’s note: I found a really delicious orange infused olive oil on a trip to Pittsburgh. If you can’t find one use regular olive oil and add the zest of the orange you are using in the slaw.

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She’s an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer’s markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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