One of my favorite summer side dishes is this colorful coleslaw. The rice vinegar is a “family secret” which gives the slaw a smoother flavor with less bite than cider or white vinegar. Opting for canola oil instead of mayo makes this less prone to illness inducing bacteria such as salmonella and perfect for picnics. Not to mention, the monounsaturated fats in the canola oil are great for your heart. Some of you may wonder why I didn’t use olive oil. While olive oil is definitely another great monounsaturated fat source, the olive flavor may overpower the cripsness of these summer veggies. The goal is to keep this crisp and refreshing! Chopped yellow squash, zucchini, or any other veggies you have fresh from the garden or farmer’s market would make this dish even more vibrant and nutritious. Crazy coleslaw is crazy delicious alongside steaks or burgers fresh from the grill. Add this salad to your celebration this weekend for a little colorful fireworks on your plate. Your taste buds and your family will thank you.
3/4 cup sugar
3/4 cup Rice Vinegar
1/2 – 2/3 cup Canola Oil
2 cloves of garlic, minced
1-2 tsp celery seed
1 tsp salt
fresh cracked black pepper, to taste
1 head of cabbage, shredded or 1 bag of coleslaw cabbage mix
1 bell pepper, chopped
5 green onions, chopped
1 cup of grape tomoatoes, halved
1/2 jalepeno, seeded and sliced thin (optional)
Whisk the sugar, vinegar, oil, garlic and spices together. Combine cabbage, onions, peppers, tomatoes. Pour dressing over vegetables and toss well. Chill for 20 minutes before serving.
Bon Appetit, Y’all!
by boots
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