This recipe is from The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans, by Stu Stein with co-authors Mary Hinds (who is Stein's wife) and Judith H. Dern. This dish is a 4th of July tradition at The Peerless Restaurant in Ashland, Ore., where Stein and Hinds worked from 2000 through 2004. "Itís a perfect side dish for summer picnics since itís an ideal accompaniment to grilled meats," the authors write. "The slightly acidic mustard dressing is a refreshing contrast to crunchy, colorful vegetables like red and yellow peppers, radishes, fennel, onion and cabbage."
Summer Vegetable Slaw
1. For dressing, place mustard, honey, vinegar, salt and pepper in a
small stainless steel bowl. Slowly drizzle in both oils, whisking
constantly, until ingredients are combined. Taste and adjust seasoning.
When ready to
serve, drain any excess liquid from the vegetables and place on serving
Make the slaw and refrigerate at least 1 hour and up to 6
hours before serving. The vegetables will wilt and become soggy if
allowed to marinate in the dressing for longer than 6 hours.
To infuse a touch of heat to this dish, add chili oil or a
julienned fresh hot chili to your taste.
Change the vegetables based on the season, keeping in mind that it is best to have a variety of colors, textures and flavors. Avoid any vegetable that will bleed, such as red beets, or that will overpower the other flavors in this dish. The key is to cut the vegetables in roughly the same size and shape.
Copyright 2005 Seasonal Chef