Eat Well: Summer, Summer, Summer Slaw

The following post was written by my mom, WWW. Thanks, Mom!
I hope you don’t mind ONE MORE rant about sugar in foods. This week I’m talking about coleslaw —an American summer staple and a food that is FILLED with vitamins and anti-oxidants, but unfortunately is also laden with sugar. Did you know there are about 25 grams of sugar in a cup of coleslaw? UGH!!!So…over the 4th of July weekend, I used my miso salad dressing instead of the traditional sweet mayo dressing because I didn’t want to say to Bo, NO YOU CAN’T EAT THE SALAD! (She LOVES salad and all things vegetable.) We loved it so much (Bo was a BIG fan!) that I have since made it again. It’s so easy to throw together for a party or a picnic, or just keep it in the refrigerator for easy dinner salads as it keeps for several days. (This is one of the reasons I LOVE raw cabbage salads…they don’t get soggy.) It’s best if you make it ahead and let marinate for a couple of hours. I cut down the tahini to one tablespoon, as it is a little thick with two. Double the salad dressing recipe to dress a medium cabbage.

Savory Summer Slaw 

Creamy Miso salad dressing (doubled with half of the tahini called for)
1 medium cabbage, shredded
1 carrot, shredded (optional)
Combine shredded cabbage, carrot, and salad dressing.

(Add more or less salad dressing, depending on your preference and the size of the cabbage.) Mix well. Let marinate a couple of hours for best results.
Last night I served it with another one of my summer favorites, roasted ratatouille over quinoa, made from my garden vegetables…recipe found here.
Slaw also makes a delicious side to one of my all-time summer favorites, chile rellenos!