Salad Du Jour-Vegetable Slaw
The flat lands of the Midwestern United States-beautiful summertime drive along long flat roads with corn field after corn field on either side .And a bright, clear, blue sky overhead. Unspoiled solitude. The neatly kept farm steads with the characteristic barns and occasional white steepled churches peeking out above the shining stalks of corn.It is unlikely not to find a classic sandwich place on these long drives. Thick crust bread layered with pulled chicken, pork or beef , topped with cheese and coleslaw…A bit creamy. A bit crunchy. A bit tangy!
I remember having the classic Reuben sandwich (one theory states that it originated in the Midwest) with the most delectable slaw I ever had-sitting out on our friends porch one balmy summer night watching the gorgeous hues of the sunset over the cornfields..
Of course,as an accompaniment, there was grilled corn - nice and golden with butter slathered on the warm cob …
Slaws usually have cabbage as a base(cole in Latin = Coulis which means cabbage) and mayo and/or buttermilk to dress them up.Often vinegar based dressings are used. For a lighter version-hung yogurt tastes good!I have varied the vegetables used, and also have steamed some of them.You may keep them all raw if you prefer!
Salad Du Jour-Vegetable Slaw
Steam together ½ cup very finely chopped broccoli and ½ cup very finely chopped baby corn-make sure that some crunch remains
Then add ½ cup shredded cabbage-steam for a few seconds
½ cup grated carrots
2 tablespoons finely julienned green peppers/red or yellow peppers
¼ cup walnuts-crushed
¼ cup soaked raisins
¼ teaspoon grated ginger root
Dressing
½ cup hung yogurt whisked with 1 teaspoon sugar,1/2 teaspoon ground mustard,1/4 teaspoon fresh ground black pepper,salt.Make the dressing thinner by adding a little milk if required.
Mix dressing into prepped veggies. Chill and serve!
*Add any veggies /fruits of choice-red cabbage, cauliflower, apple, pineapple are good options
*Peanuts/pine nuts instead of walnuts
*Crumbled bacon
*Eat as a salad, or as an accompaniment to chops, or as a filling for sandwiches
I remember having the classic Reuben sandwich (one theory states that it originated in the Midwest) with the most delectable slaw I ever had-sitting out on our friends porch one balmy summer night watching the gorgeous hues of the sunset over the cornfields..
Of course,as an accompaniment, there was grilled corn - nice and golden with butter slathered on the warm cob …
Slaws usually have cabbage as a base(cole in Latin = Coulis which means cabbage) and mayo and/or buttermilk to dress them up.Often vinegar based dressings are used. For a lighter version-hung yogurt tastes good!I have varied the vegetables used, and also have steamed some of them.You may keep them all raw if you prefer!
Salad Du Jour-Vegetable Slaw
Steam together ½ cup very finely chopped broccoli and ½ cup very finely chopped baby corn-make sure that some crunch remains
Then add ½ cup shredded cabbage-steam for a few seconds
½ cup grated carrots
2 tablespoons finely julienned green peppers/red or yellow peppers
¼ cup walnuts-crushed
¼ cup soaked raisins
¼ teaspoon grated ginger root
Dressing
½ cup hung yogurt whisked with 1 teaspoon sugar,1/2 teaspoon ground mustard,1/4 teaspoon fresh ground black pepper,salt.Make the dressing thinner by adding a little milk if required.
Mix dressing into prepped veggies. Chill and serve!
*Add any veggies /fruits of choice-red cabbage, cauliflower, apple, pineapple are good options
*Peanuts/pine nuts instead of walnuts
*Crumbled bacon
*Eat as a salad, or as an accompaniment to chops, or as a filling for sandwiches
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