Oh hello sunshine… finally we are crawling out of the abyss that was our winter and spring (if you can even call that a spring) our weather has actually reached double digits and stayed there, now we just have to bring on the heat. So I thought in honour of this lovely sunny day that I would celebrate the sun, and what better way to celebrate than to eat cabbage.
Certain foods make me think of specific times of the year and for some reason coleslaw makes me think of warm weather, filled with backyard barbecues. If it’s a bbq at the Nilsen’s then you’ll be sure to find a potato salad, cheese ball, veggie tray with honey mustard dip (my sister and I have renamed this “dip” to way too much mayonnaise and sour cream with a little bit mustard in it) and enough chocolate cupcakes to feed the entire neighbourhood.
Did I mention that our guests not only leave with great memories but also diabetes…
Ok back to the cabbage, but not just any cabbage, the SAVOY cabbage.
Once you top this bad boy with the dressing that I’ve whipped up (it is so good I want to drink it with a slice of lime and a little umbrella) you are going to be eating this coleslaw by the boat loads. Cause nothing says summer like a boatload of coleslaw.
I call it my Savvy Savoy Coleslaw
1 savoy cabbage
4 large carrots
8 spring onions
2 tbsp. organic peanut butter
1 tbsp. GF soy sauce
2 tbsp. avocado oil
2 tbsp. apple cider vinegar
1 tsp. honey
1/2 tsp. chillies
Salt and pepper to taste
Peel the outer layer of the cabbage off and toss it, I call this the everyone touched me at the grocery store layer, then wash and shred the cabbage as finely as possible (manually or with a food processor, your call)
Next peel and shred the carrots and radish and toss in with the cabbage.
Chop the spring onions and add to the mix.
Whisk the dressing ingredients together in a separate bowl.
Toss everything together in a large serving bowl and serve, garnish with some fresh coriander.
Salad should keep in the fridge for at least 2 days… if it lasts that long