Oh, summer dinners.
If you’re like me, making dinner is an enormous chore. Not because I don’t like to cook, but maybe because I like to cook too much. And budget, time, dietary restrictions (and needing to make something that will get some calories and nutrients into a toddler) often mean that I can’t get super creative with our meals. And then add a layer of it’s-too-hot-to-move-let-alone-cook, and you have me wandering around the grocery store at 7:30pm mostly just because it’s air conditioned, trying to figure out what to make.
Well, cabbage was on sale, and what says summer dinner better than coleslaw?
The salad ingredients for coleslaw are carved in stone as far as I’m concerned. I grew up eating Canadian Living recipes from the 80s, so sometimes my food stringencies are a littld weird. But like the title says, just trust me.
1/2 of one green cabbage, finely chopped
1 small yellow onion (or 1/2 of one red, Spanish, or Vidalia onion)
1 red apple, cored and diced (leave the skin ON)
1/2 cup raisins
Mix cabbage, onion, apple, and raisins in a large bowl and give it a good squirt of lemon to keep the apples from browning
Spicy Peanut Sauce
4Tbsp creamy natural peanut butter
2Tbsp spreadable plain goat cheese
2Tbsp olive oil
2Tbsp red wine vinegar
1Tbsp apple cider vinegar
11/2Tbsp Piri Piri sauce (Portuguese hot sauce – this is a very vinegary hot sauce, so if you substitute anothed hot sauce (eg sriracha), you may want to add more vinegar)
1/4tsp sesame oil
Salt and pepper
Mix all sauce ingredients in a bowl or measuring cup; mix very well to make sure that the peanut butter and goat cheese are thoroughly combined. Adjust flavours as you see fit; all of the measurements are approximations on my part, when I make this sauce it’s a lot more dollops and pinches than tablespoons and quarter teaspoons.
Add sauce to the coleslaw salad slowly so that it doesn’t get too saucy, as this sauce is quite thick – if you have sauce left over, it makes a great dipping sauce for chicken!
Happy summer everyone!