Cole Slaw – Another Summer Time Favorite
Coleslaw is another one of those summertime traditions that one looks forward to and are grateful for when the heat drives us out of the kitchen. This is good old fashioned American comfort food at its best. It is all at once refreshingly crisp and tangy with those notes of sweetness in the background that make it such a welcome addition at any gathering.
Color, Flavor and Texture
There are as many variations of this classic than I care to count. What sets mine apart is that I introduce a lot of color, flavors and texture. These are elements that I think you are really going to appreciate and love. I have learned that making your food visually appealing is one of the best ways to retrain your mind set into accepting this as a lifestyle change for the better and not as punishment. Infuse it with tons of flavor and what you have is a game changer.
A Classic Reborn
The idea for this cole slaw came from making a batch of probiotic sauerkraut. I normally add red onion, but on a whim I decided to omit it and add radish, as well as some yellow and red bell pepper I had on hand. Before salting it I taste tasted it and it dawned on me that this mix might make an excellent cole slaw. Those cast of characters along with a little carrot and cabbage and a new star was born. The subtle bite you get from the radish and the sweetness from the bell peppers makes this cole slaw every bit as good and better without that high carb onion.
The big plus is that this cole slaw could not be easier to make and is here just in time for Memorial Day. To save time I buy a prepackaged coleslaw mix and then grate and chop up the rest of the veggies in a food processor. I think that you”ll find that the dressing is a perfect balance of sweet and tangy with just a hint of salt in the background.
I hope you think like I do, that it is one delicious harmony of flavors and color. Always remember that low carb never has to be boring and unexciting unless you let it be. From my kitchen to yours, happy low carbing.