Thursday, July 28, 2016

Easy Summer Slaw {Vegan}

We're lucky that here in Portland, we don't get the humidity we get back home in Boston. 80-90 degrees here has a nice breeze, and when the sun goes down? The temperature is beyond ideal...with few mosquitoes to bother us.

However...our highest temperatures for the day hit right before dinnertime (4-5 p.m.), which causes me to lose all motivation to cook. That's where no-oven-necessary recipes like this one come in handy.

Easy Summer Slaw | A Hoppy Medium

I made this slaw the other night when I had some haddock to cook up (yes, sometimes I eat fish!), but this slaw would also go with...just about anything. Tofu, burgers, sausages, you name it. It's just a versatile, tasty, easy-to-throw-together side dish - no extra heat required. 

Easy Summer Slaw | A Hoppy Medium

Easy Summer Slaw
Yields: 4-6 servings
-1/2 head red cabbage, cored and thinly sliced
-2 large carrots, peeled and shredded
-1/2 cup cilantro, roughly chopped
-1 jalapeno, seeded and diced (optional)
-2 tablespoons rice vinegar
-Juice of 1/2 an orange
-Salt and black pepper, to taste

1.) In a large bowl, mix all of ingredients (before salt and pepper) together. Season as necessary with salt and pepper. 
2.) Cover and place in fridge for at least 30 minutes before serving (although overnight provides the best flavor!).

Easy Summer Slaw | A Hoppy Medium

Told you it was easy. ;)

What no-cook dishes are you loving lately?

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