Salad Slaw: A cool summer discovery

I usually serve a salad every night with dinner. But it can get a little boring–even if you vary the vegetables and dressings.

100_2063Last night I had an idea: To chop up all the vegetables really fine–like cole slaw. This concept might not seem like rocket science to you, but it opened up a whole new salad horizon for me. I mean I was excited!

So I got to it, chop-chop-chopping like crazy, taking out my aggresions on lettuce, kale and carrots with my big knife (Don’t knock it ’til you tried it. It’s a lot cheaper than therapy!).

I made an easy creamy cole slaw-ish dressing to go with it. The main ingredient being nonfat yogurt. If you want a dressing that’s a bit richer, you could cut down on the yogurt and replace it with mayo or sour cream (or avocado!).

The result resembled the chopped salad they serve at Wildfire, one of my all-time favorite salads. It didn’t taste like it, of course. Different ingredients, after all.

100_2066But it did taste amazing in it’s own unique way. Tangy, refreshing–cole slaw-like, perfect for this time of year. That’s why I’m calling it Summer Salad Slaw.

The recipe below is basically what I had on hand in my frig the day I made the Summer Salad Slaw. But you can improvise with whatever vegetables you have on hand.

One other bonus to this Summer Salad Slaw: Kale is much easier to eat cut up in small pieces. I don’t know about you, but sometimes I feel like a cow chewing on my cud when I eat the stuff!

Summer Salad Slaw

1 large leaf of kale, stems removed
2 leaves romaine lettuce
1/2 cup broccoli florets
1/2 cup cauliflower
1 medium carrot
1/2 cup red or green bell pepper
1 small onion diced

3/4 cup plain nonfat yogurt
3 tablespoons vinegar
2 tablespoons sugar

Chop each vegetable fine and place in a medium size bowl. Mix dressing ingredients well. Pour over slaw and mix thoroughly with vegetables. Store in refrigerator 1 hour or serve immediately.

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