Foodie Friday: Summer salads are for sharing

Yes, summer is here!

It's that time of year again – the sun is shining, the kids are (almost) done school, and the desire to enjoy the outdoors is in full effect. One of my favourite things about summer is the opportunity to gather with family and friends to enjoy the outdoors and share delicious food. It might be a backyard BBQ, a picnic at the lake, or a potluck celebration at the park. Food is such a great way to connect with the people in our lives. It provides us with the opportunity to get together and share not only our favourite dishes, but also our thoughts, ideas, culture and traditions. Plus, we often eat better when we eat with others.

Salads are often my go-to dish when I'm asked to bring something to share, and this coleslaw recipe provides a great twist on a summertime classic. It replaces the typical creamy dressing (not such a great idea to have out in the hot sun) with a sweet and tangy one, and includes some less traditional veggies like kale and green pepper. Not only is it delicious and nutritious, it also won't heat up your kitchen, can be made ahead of time, keeps well, and makes enough to feed a hungry crowd. Try it out at your next summer BBQ!

Sweet and tangy big batch coleslaw

Adapted from "mustard spiked make ahead coleslaw" from Sask Mustard.

Serves 10 or more.

Ingredients:

• 8 cups finely shredded cabbage (green, red, or both)
• 4 cups finely shredded kale
• 3 green onions, thinly sliced
• 2 large stalks celery, thinly sliced
• 2 large carrots, grated
• ½ green bell pepper, minced
• ¼ cup white sugar
• ¾ tsp salt

Dressing:

• ½ cup white vinegar
• ¼ cup white sugar
• 1 ½ tsp yellow prepared mustard
• 1 ½ tsp yellow mustard seed
• 1 tsp celery seed
• ½ tsp dried dill
• ¼ cup canola oil
• 2 cloves garlic, minced

Instructions:

1. Combine cabbage, kale, green onion, celery, carrot, green pepper, sugar, and salt in a large bowl. Stir well. Let stand 2-3 hours.
2. Combine vinegar, sugar, mustard, mustard seed, celery seed, and dill together in a saucepan. Bring to a full boil, stirring to dissolve sugar. Remove from heat.
3. Stir in oil and garlic into dressing mixture.
4. Pour dressing over cabbage mixture. Refrigerate covered for at least 4 hours or overnight, mixing a couple of times.

Note: Will keep well in the fridge for at least a week.