Crisp Vegetable Slaw

One of summer's delights is lots and lots of salads. Crisp, crunchy, fresh. I make them every day. The one thing I dislike is chopping cabbage. Actually, it's not the chopping I dislike, it's the clean up. Whether it's done in a food processor or on a cutting board, it makes a mess. All those little bits seem to fly everywhere and wiping them up gives me a feeling mildly related to nails on a chalkboard. Weird, I know. 

I do have to chop cabbage for this recipe, but not too much because the cabbage is on equal grounds with other vegetables. Snap peas, carrots, red pepper, radishes, and cabbage provide lots of color and texture. No onions in the mix because the onions are in the dressing which has a hint of sweetness, a hint of mustard and those onions. A few toasted almonds added just before serving add a final bit of crunch.

Get out a big chopping board and bowl and use your mad knife-wielding skills to make a salad that will delight your senses and keep for several days in the fridge. 

Crisp Vegetable Slaw

2 cups thinly sliced snap peas
2 cups chopped cabbage (I like to slice it thinly, then give it a rough chop with a big knife, resulting in narrow strands rather than an actual chop)
2 - 3 carrots, coarsely grated
1 - 2 sweet bell red peppers, thinly sliced (about 1/4 x 1 1/2 inches)
1/2 - 1 cup sliced radishes
1/2 cup sliced almonds, toasted (either in the oven or in a skillet on the stove top)
Salt and Pepper to taste

Combine all of the vegetables in a large bowl. Pour the dressing over and mix well. Season to taste. Add the almonds and toss. 

Dressing

1 small red or yellow onion, peeled and quartered
1 clove garlic, crushed
2 teaspoons Dijon mustard
2 Tablespoons honey (maple syrup also works)
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

 Place all ingredients into a blender and process for about 30 seconds.
 

Roasted Red Peppers with Olives and Parsley

Red bell peppers were plentiful at the market one day in the spring and I bought a lot of them. Then comes the question of how to serve them - one can only eat so many red peppers raw. I often make a mixture of roasted vegetables - zucchini, onions, peppers, mushrooms - and decided to try just the peppers. Roasting them at a high temperature makes them soft, juicy and caramelized on the edges. The leftovers are good cold, in a salad.

Roasted Red Peppers with Olives and Parsley

Red bell peppers, at least one per person (for the two of us I did 4, so as to have leftovers)
olive oil
coarse kosher salt
2 Tablespoons sliced olives (Kalamata or olive-cured)
2 Tablespoons freshly chopped parsley
1/4 cup soft goat cheese (chèvre)

Seed the peppers and cut into long strips, about 1/2 - 3/4 inch wide. Toss on a rimmed baking sheet with olive oil, just enough to coat each strip. Sprinkle with kosher salt. Roast at 425 degrees for 40-50 minutes, stirring once or twice, until the peppers are soft and beginning to brown on the edges. Place on a serving plate, sprinkle with the olives and goat cheese. Toss the parsley on top just before serving.

Adding a sliced onion to the peppers before roasting is also delicious. Substitute whatever type of fresh cheese you like - I've used a sheep's milk feta for friends with dairy allergies.