It was summer for a day and it was great. Then it rained a bunch the next day and that was equally as great cause I love warm rainy days. And then the weather lady said that there is a chance of snowflakes in the valley Sunday night. (really?) It's ok, one more cool day will be kinda nice because we all know it's going to get hot and we will be looking back on this cool weather fondly. But until then, the lilacs are blooming and the trees are like POW with so much green... It's all happy and pretty and just what I have been needing.
With all this nice weather lately, the mr and I have been spending a lot of time working on outdoor stuff (fencing trimming trees, moving plants) When it's as nice as it has been, I don't feel like going inside for a long lunch to feed myself and the food that I do eat, I want to be light and fresh, you know, like summer food. Nothing heavy or that can make me feel gross in warm weather. So my go to for lunch these days. A big ass bowl (usually a jar) of shredded veggies coated in mustard, vinegar, and salt and pepper, all the best things. (the best things being that it's quick and easy and so tasty and pretty)
And note about this salad slaw. It is great when made and eaten right away, but also travels really well. So if you need food to bring on the go (like to the beach, on a hike, or to the airport), this is what you should pack. It only tastes better the longer it sits.
The Stuff. Zucchini, summer squash, a beet, a few carrots, onion, and some cabbage (I used red and green but one or the other is good). Also need yellow mustard, red wine vinegar, and salt and pepper.
Shred, shave, or julienne all you veggies.. no precision, just do it.
All the pretty colors in a big bowl ( they don't need to be separated, I just wanted to see the pretty)
And then it gets tossed all around. Add in a good sprinkle of salt and pepper, a glug glug of vinegar and a big ass scoop of yellow mustard. Give it another big toss.
And you good to go, or, let this sit for a while, it only ends up tasting better.
Just look at that.
So simple and easy, but so good. Eat it as it is or toss it with greens, some lentils, on a sandwich or into some rice. Possibilities are endless.
Summertime here we come!
Rainbow Slaw Salad
Serves 1 as a meal, 2-3 as a side
- a small zucchini
- a small summer squash
- a beet
- a few carrots
- a small onion
- 1/2 a head of cabbage (red or green or a little of both)
- 2 tablespoons yellow mustard
- 2-3 tablespoon red wine vinegar
- salt and pepper
Note. Feel free to add more or less of your favorite veggie into the mix, even add one that isn't on the list. And not a fan of yellow mustard, use stone ground or dijon or some fancy kinda of your liking.
Grab a bowl and all the veggies. Shred, shave, or julienne all of them into the bowl and mix around. Add in the mustard, vinegar and season with salt and pepper and toss around until evenly coated..
Can eat right away but tastes better after sitting for at least 10 minutes.