Today's easy coleslaw: A quick mix of grated carrot and red cabbage tossed with a super-light dressing. This colorful slaw makes a great side salad but is also wonderful tucked into a taco or sandwich. Low Carb. Low Fat. Weight Watchers Friendly & Freestyle Friendly. Vegetarian Not just vegan, Vegan Done Real. Naturally Gluten Free. Oh! The color! I so remember the color!
I wasn't long out of university – though settled into my first apartment, my first grown-girl suits and pumps and even my first first job – when one Friday night, I fell into a string of potent cocktails. Singapore slings, I think they were although unsurprisingly due to time and said-string, my memory's a little fuzzy on the detail. What I do remember is the appeal — the outright seduction — of the bejeweled color of those sweet cocktail concoctions.
Those looooong-ago cocktails popped into my brain as I grated first cabbage and then carrot the other night. Like dazzling jewels! Such lavish brightness!
This is one of those "recipes" that's so more than the sum of its parts, a total keeper for versatility as much as for color. A quick side salad, for sure. With a few bitter greens added, a bed for a poached or soft-boiled egg, absolutely. But also a wintry substitute for tomato and/or lettuce in sandwiches and tacos.
It's not summer at the moment, of course, but this recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long ever since 2009 at Kitchen Parade, my food column. With a free Kitchen Parade e-mail subscription, you'll never miss a one!
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