This is one of my favorite summer side dishes. My husband won't eat green cabbage, and will only eat the red stuff in small amounts...which eliminates most types of cole slaw, so I came up with this alternative.
I have never thought a side dish with mayo lent itself well to hot days or outside dining, so this recipe is made without. The end result is a veggie dish that is light and healthy, tastes fantastic hot or cold, and if you do eat meat, it goes GREAT with BBQ Pulled Pork Sandwiches.
1 large broccoli stalk, (save the florets for another meal)
1 small zucchini, peeled
handful of baby carrots
handful of red cabbage
2 tbsp extra virgin olive oil
1 tsp dried red bell pepper flakes
4 tsp minced garlic
1/4 cup fresh cilantro,chopped (if you don't have some in your garden, just leave it out-dried cilantro here is not a good idea, flavor-wise)
adjustable veggie peeler,cheese cutter or sharp knife
1. Wash your veggies very well and let them drain.
2. While your veggies drain, warm your olive oil in a small saucepan over low heat. Add your bell pepper and garlic. Coat the herbs in the oil and let warm in the pan (not brown, not saute, just warm up) so that the natural oils from the herbs release into the olive oil. This only takes 1-2 minutes. Use a silicone spatula to stir them around. Remove them from heat and set aside.
3. Now we are going to julienne the veggies. This is where the choice of tool is really up to whatever you feel the most comfortable with. If you read this, you can see that the process with a knife is not difficult. However, I do not have gobs of time to sit and chop veggies, so I use an adjustable peeler, and cut 1/4 inch strips of the veggies that way.The red cabbage you just chop up. It goes very fast once you get the hang of it, and you can make TONS of slaw for your next BBQ, family reunion or graduation party,in no time at all.
4. Now is when to decide how to serve this delicious slaw. If you want it hot, toss it in a grill pan with the herbs and oil, and roast that slaw until soft, toss it with a pair of grill-safe tongs as you go. Add the cilantro and cabbage after you have cooked the slaw. You can roast or saute it the same way indoors, in an oven or on a stove-top.
4B. If you want it cold...
Once you have your veggies all sliced n' diced, put them in a large mixing bowl. Add your oil mixture, and your cabbage and cilantro, and gently toss the ingredients together.
Your family will be astounded. your kids will like how colorful it is. Your friends will badger you for the recipe(I speak from experience). This is so good with the pork sandwiches that it makes me wanna cry with joy. But when I'm just too darn lazy to go through the rigmarole of making the pork, this is fantastic as a pasta primavera type dish. Make your choice of noodles, toss in a pan with the slaw and the herbs, add 1/3 cup Parmesan cheese (and cooked chicken or shrimp if you so desire!) and you have an entirely different meal.
OR..you can add it into just about any soup or regular salad for extra flavor and nutrition. I love this stuff. I like to keep the sliced veggie mix in my freezer, sans herbs and oil. You can do so many things with it!