Summer is a time for being outside, with family & friends, on patios, at the beach, walking to your local ice cream or gelato shop for a scoop of your favourite flavour, and having picnics. (Side note: the Grape Nuts ice cream at Greg’s is amazing!) As such, meals should be fresh, quick, light, and delicious. This coleslaw meets all of those criteria. I made this for Father’s Day several weeks ago alongside pulled beef tacos, and my dad (a meat-and-potatoes kind of guy) refilled his plate 3 times, claiming it was the best coleslaw he’d ever tasted! Well, Dad, I agree. And so does the entire country of El Salvador, where this dish goes by the name of curtido and is the staple accompaniment to delicious cheese- and bean-filled tortillas known as pupusas. And bonus on the cabbage: it’s really good for you. As my friend Nicole (a Registered Dietitian) recently said, “cabbage gives you a lot of nutritional bang for your buck!” It’s delicious AND it’s really good for you. Bonus, right?!
Now go tuck this crunchy and refreshing salad into a bag with some sandwiches, a few cold drinks, and a big blanket, and meet your friends at the park for an impromptu week-night picnic. It’s really that easy. Throw in a frisbee and ask your girlfriend to bring her ukulele and you can make a night of it. Don’t wait on this one. Summer here is short. So promise me you will make this slaw and share it with your friends. It’s a summer thing to do.
// Ingredients //
6 well-packed cups shredded green cabbage
1 large carrot, coarsely grated
1.5 tsp salt
2 tbsp red wine vinegar
½ tsp cayenne pepper
1 tsp oregano
1 tbsp olive oil
Put the shredded cabbage and carrot in a bowl and toss with your hands. Combine the remaining ingredients for the dressing in a separate bowl, then pour over the cabbage and carrot. Toss well to mix, and set aside for an hour or longer, refrigerating if necessary. It will seem like there is not enough dressing for the salad, but trust the process. It will all come together once it sits for a bit. Season with additional salt and cayenne pepper at the end, if you like.
***Note: This slaw keeps really well in the fridge for a few days. Leftovers make a great addition to lunch or dinner with a piece of grilled fish. Or, for a great snack idea, top it on a rice cake smothered in avocado and a spinkling of kosher salt and fresh pepper.