Because 95 degrees is too damn hot to toil for something with a less-than-amazing payoff. Image: Our Stable Table.
It is officially too hot to do anything except dream of October.
Summer is my least favorite season, so I spend an inordinate amount of time planning how to reward myself for living through the soul-blistering heat with yummy treats and treks to different swimming holes.
As with swimming, the more refreshing and easy the dish (swimming hole) is, the more likely I am to try it.
Because 95 degrees is too damn hot to toil for something with a less-than-amazing payoff.
I love this refreshing summer slaw. Packed full of nutritious veggies and healthy oils, this cold vegan (if you eat honey) dish is a perfect way to re-balance and re-center yourself when the heat gets to you.
It's a fantastic addition to any barbecue or outdoor gathering.
2 large fennel bulbs, fronds and stems trimmed
4 large carrots, or bag of shredded carrots
1 small bunch cilantro
1/4 cup red wine vinegar
2 Tbsp olive oil
1 Tbsp apple cider vinegar (ACV)
1 Tbsp honey
Coarse salt and pepper
Procure a mandolin. Not the musical instrument, the kitchen utensil. Or acquire professional chef grade slicing skills, your call. The mandolin will make this dish infinitely easier to prepare, though.
Next, slice the fennel and shallot into a largish mixing bowl. Add the bag of pre-shredded carrots you just bought at the grocery store. If you failed to buy them already shredded, you will need to Google "how to julienne carrots" and then do that.
Slice and dice your jalapeño. To avoid rubbing jalapeño juice in your eye later, use latex gloves now. Think of them as a prophylactic barrier between you and probable orbital torture. Jalapeño juice can remain on your hands long after you wash them, so be the genius your mother thinks you are and wear the gloves. You might like a lot of heat, or just a little. Adjust your jalapeño presence accordingly.
Chop some cilantro. If you're one of those people who think cilantro tastes like soap, I urge you to just use dish soap instead of cilantro. Or forgo using it altogether. Once again, it's your call.
Pour your honey, oil, and vinegars over your veggies, salt and pepper it, then stir. And taste. You might like more acid, or you might like more heat. Adjust it according to your preferences.
Serve this along with your favorite barbecued protein or slow-cooked pork. Or just just serve it as and stand alone because you are bold and brave and the world is ready for vegetables without meat apologies.