My friend and former roommate Eli once told me it was his goal to incorporate some element of raw food into every one of his meals. For him, this often took the form of shaved red cabbage sprinkled on top of a taco or baked fish. There was red cabbage in my fridge constantly, and so I experimented with this crunchy, faintly bitter brassica.
Hannaford always carries small to large cabbages, good for however many you’re feeding, and once cut, the cross section is one of the most beautiful landscapes in cooking. Years ago on hot summer days my mom would make us a crunchy summer slaw with less mayo than most other versions. The secret ingredient – pickle juice – gave it a lovely and surprising tang (sorry for spilling the beans, Mom!).
I could never recreate my mom’s version, so this is my own take on a fresh, crunchy slaw with a twist. I make a satisfying mix-up of raw summer vegetables combined with pantry dwellers that most people possess but that aren’t always found in slaws. The result is a bright, acidic, creamy, salty, textural delight, where mayo is very intentionally not the star.
It’s also a fast, easy addition to any summer barbecue or potluck, and I guarantee you will pleasantly surprise folks with the unexpected flavor profile. SUMMER SLAW WITH A TWIST You can customize this endlessly with more crunchy things. Chopped peanuts? Sure! Water chestnuts? Snap peas? Peppers? By all means.
If you don’t have any Tajin seasoning (a Mexican mix of lime, chili and.
