Wednesday, April 4, 2012
There is something about coleslaw that always reminds me of Easter. I think it's because every year my Aunt Kathy makes a special vegan coleslaw just for me. It's so good I distract my brother with a plate full of potatoes so that he doesn't take any. I'm selfish like that when it comes to my favorite food. Luckily, I don't need to hide it from Dayv, because all he's ever interested in is a plate full of potatoes. I don't know my aunt's special coleslaw recipe and I never want to know. Food is more special when someone you love makes it for you. And when you only get it once a year, it tastes magical.
This past Sunday I was thinking about coleslaw and really wanted a big bowl of it. I made this colorful shredded salad that tasted so freakin good I ate the entire recipe in one sitting. If you don't already have a family member who makes a rockin coleslaw for the holidays, bring this one. You can start a tradition ;)
3 cups shredded purple cabbage
2 cups shredded carrots
3 asparagus, finely chopped
2 spring onions, green ends removed and finely chopped
Lemon Poppyseed Dressing*
Combine all ingredients in a large bowl and mix in salad dressing. Refrigerate at least one hour before serving. Enjoy!
*Lemon Poppyseed Dressing
these are approximate measurements. Taste and adjust if necessary.
3 tbsp freshly squeezed lemon juice
1 tbsp olive oil
1 clove garlic, minced
1/4 tsp poppyseeds
sea salt, to taste
Rigorously mix all ingredients in a small bowl. Cover and refrigerate until use.