Summer Coleslaw

With temperatures almost reaching three digits on the Fahrenheit scale, I, like many other people along the East Coast, have been craving barbecue fare. I've never quite understood why I find barbecuing during the summer so much fun when being in front of a hot grill on a scorching day is actually very tortuous.

I love the burgers, kielbasa, skirt steak and other foods cooked on the grill but my favorite part of the barbecuing experience is eating the refreshing side dishes. Coleslaw, for example, is one of my favorites.

Coleslaw is quite the versatile salad, as its primary ingredient, cabbage, is available year round. In the Philadelphia metro area, it grows during the fall, some farmers use different styles of hoop houses to keep it going during the winter and in grows beautifully in the cool spring temperatures. Three varieties that are commonly seen in the area are red (purple), green, Napa (Chinese) and Savoy.

With four varieties of cabbage in different colors and shades to start out with, one can make the slaw as colorful as time, budget and creativity permit. Typically, the cabbage is dressed in mayonnaise to make coleslaw but many people make great tasting coleslaw using other sauces and dressings. In the version at the end of this post, the dressing is made from ground pepitas.

My work these days has been revolving around a curriculum for junior high and high school students on how to design menus. With the youth in mind, the recipes included in the curriculum have a brief seasonal ingredient list, require little or no cooking and few tools. Coleslaw, for its ease of preparation, great nutritional value, and great taste is on list of recipes to include in the curriculum.

Coleslaw or kool sla is said to have been popularized by Dutch immigrants in the Pennsylvania region centuries ago. Throughout the state a popular version of coleslaw that I see on many menus is Asian slaw, usually involving black sesame seeds and a sesame oil vinaigrette.

Here's my first early summer version that goes great with or on burgers of any kind, veggie, beef, chicken or whatever you fancy.

The cabbage for today's recipe test came from the Earth Keeper's garden in West Philadelphia. What a great group of inspired young people!

Early Summer Slaw
Serves 4 as a side dish

Ingredients

1 small cabbage head
1 roasted red pepper
2 radishes
Leaves from 6 stems of cilantro
1/2 yellow summer squash

Dressing::
1/4 cup of pepitas (pumpkin seeds)
1 clove of garlic
1 basil leaves
2 mint leaves
2 Tbsp vinegar of your choice
1 Tbsp water
1 tsp maple syrup

Method

1. Make the dressing first by combining all ingredients in a coffee grinder or small food processor.
2. Chop the cabbage into fine strips (julienne), then finely chop them into small pieces.
3. Grate the summer squash.
4. Finely chop the radishes, and the roasted red peppers.
5. Add everything to a bowl and season with salt and pepper, if you desire.