recipe: purple cabbage summer slaw

When the weather heats up, I prefer to spend as little time slaving over a hot stove as possible. And when I've got a bunch of people to feed, I prefer quick, easy recipes that can sit worry-free in the sun. I came up with this colorful slaw last summer, when my mom happened to have nothing but half a head of cabbage and a well-stocked pantry/freezer to pull from. It has since become one of my family's go-to beach day eats.

Purple Cabbage Summer Slaw

  • 1 head of purple cabbage (medium sized)
  • 1.5 cups of frozen peas
  • 1 cup of shelled, frozen edamame
  • 1/3 cup dried cranberries
  • 1/3 cup golden raisins
  • Dressing:
    • 1/2 cup apple cider vinegar
    • 1/3 cup olive oil
    • 2 tsp honey
    • 1 tbsp whole grain mustard
    • 1/4 tsp salt (or to taste)
    • 1/2 tsp pepper (or to taste)
  • Optional:
    • sunflower seeds
    • pumpkin seeds (pepitas)
  1. Wash and de-core cabbage. Shred in food processor, or finely chop by hand.
  2. In a large bowl, mix peas, edamame, dried cranberries and golden raisins with cabbage.
  3. Mix together vinegar, oil, honey, mustard, salt and pepper. Pour over slaw and mix well.
  4. Let sit until peas and edamame are properly defrosted (10-15 minutes).
  5. Top with seeds and serve.
Notes You can also serve this slaw over mixed greens (pictured) as a light, but filling, vegetarian salad.

recipe: warm mid-season salad

When spring comes along, I often find myself craving the crisp, bright flavors of summer.  But on chilly nights, I'm still yearning for the warmth of a hot meal.  I invented this mid-season salad on one such brisk evening, and enjoyed it so much that I've reprised it several times since.  (Doesn't hurt that it's so quick and easy - not to mention healthy!)

Warm Mid-Season Salad


  • olive oil
  • one tin of anchovies (in oil)
  • two garlic cloves
  • a handful of chopped walnuts
  • 1 yellow pepper
  • 1/2 small head of radicchio
  • a dozen grape tomatoes
  • 2 large handfuls of arugula
  • 1 tsp apple cider vinegar
  • parmesan shavings (to taste)
  • salt, pepper (and/or gomasio)
  1. Heat olive oil in pan. Add chopped garlic, anchovies, walnuts. Stir to break up anchovies.
  2. Wash and chop the yellow pepper, add to pan.
  3. Wash and chop radicchio. Add to pan when the pepper has started to soften, along with a splash of apple cider vinegar and some salt.
  4. Wash and halve the grape tomatoes. Add to pan.
  5. Once tomatoes are warmed, turn off the burner. Stir arugula into pan until just wilted.
  6. Move warm salad contents to bowl. Dress with parmesan shavings and pepper.
  7. Eat while warm.

This either makes a lovely appetizer for two or a generous salad for one.

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