Sweet Summer Veg Slaw

This is a go-to slaw for me when veggies are abundant and in season. It’s crisp and a refreshing bite with spicy foods. Keeps well refrigerated for up to 3 days.

 

Serves: 2

Time: 12 minutes

Prep ahead: None

Level of Difficulty: I can cut an orange

Cooking Method: slice and toss

Ingredient Rundown: pick 3 or four veggies that are crunchy and in season – sugar snap peas, fuji apples, cucumber, asian pears, jicama, chayote squash, fennel bulb, napa, red or green cabbage, sweet banana or bell peppers, bean sprouts…

 

From the market:

1 cup each of 3 veggies below – pick ones at the market that are crunchy and in season:

§   sugar snap peas,

§   jicama or chayote squash

§   fuji apples or  asian pears

§   sweet banana, bell peppers, or cucumber

§   fennel bulb or radish or carrots

§   napa cabbage, red or green cabbage, bean sprouts

2 tbsp fresh chopped cilantro 

 

From your pantry:

1 lemon, juiced

3 dashes (tbsp) extra virgin olive oil

1 tsp light soy sauce

1 tsp nam pla (fish sauce)

1 tsp sesame oil

salt and pepper to taste

 

Equipment:

1 large salad bowl

 

1. Cut veggies into matchstick pieces (about 2″ long and 1/8″ thick).. Keep them all the same size.

2. Mix all pantry ingredients in a bowl. Toss with veggies. Adjust to taste with salt and pepper. Refrigerate for at least 30 minutes before serving

3. Top with fresh chopped cilantro and serve with chicken burgers, or grilled fish/shrimp.