Last week I shared a quick little avocado dressing recipe, perfect for sandwiches, salads, and coleslaw! Oh heck yes, coleslaw lightly dressed with that green goddess dressing will have you on your knees. If fresh, delicious food does that sort of thing for you.
Now for the irresistible crunch and delicately layered with flavour quintessential tast of summer: coleslaw! I make a big batch to have left-overs for the sides of sandwiches and a quick grilled dinner side throughout the week.
So easy. Gather all of your ingredients. Prep and wash them thoroughly.
Chop and thinly slice the cabbage first, then wash.
I like to give cabbage a good flushing, like one would with leeks – dirt and sand gets trapped in all of those nooks and crannies.
Peel carrots, mince the spring onions and the pea shoots. Add into a big bowl.
Get that delicious green dressing out (or make it), and drizzle all over the fresh washed, dried and sliced, peeled and minced ingredients. Add in the apple cider vinegar, salt and pepper to taste. Mix and toss well.
Preferably with a side of grilled steak (we like bacon wrapped elk filet medallions). Seen below with sweet potato frites and asparagus. All grilled on the the BBQ.
Until the next. xo