Summer Slaw

by Kimberley Thompson, Tastemaker in Residence

This salad is a riff on one of my favorite summer go tos of all time:  Summer Slaw. 

Yup, THAT salad from delis nationwide and just about every self-respecting food blog. I have altered the basic recipe many times, but keep coming back to the original recipe with 2 easy additions. My version makes it a very satisfying light summer meal instead of being a side to a major meat meal. During this humid, sultry days, I cannot even think of a big meat driven meal. Yet, knowing myself, I feel satisfied if my meal has some meat.

The recipe below is thanks to The Spruce Eats. I have added my changes at the bottom of the ingredients list.

Ingredients

1/3 cup white vinegar

1 tsp Dijon mustard

2 Tbsp sugar (you can use 3 Tbls honey)

3 Tbsp vegetable oil

1 tsp celery seeds

1/4 tsp ground black pepper

1/2 medium cabbage (diced into ½ inch cubes)

1/2 large red onion (chopped)

1 medium green bell pepper (chopped)

1/2 medium red bell pepper (chopped)

1 medium cucumber (seeds removed and chopped)

1 tomato (seeds removed and chopped)

4 green onions (chopped)

1/3 lb diced hard salami or summer sausage

½ lb diced swiss cheese

Instructions

1. In a small saucepan, combine the vinegar, mustard, sugar, oil, celery seeds, and black pepper; stir to combine.

2. Place the saucepan over high heat and bring the mixture to a boil; remove from heat. Set aside to cool slightly.

3. Combine the chopped vegetables in a large bowl; toss with the warm dressing mixture.

4. Chill the salad thoroughly. Just before serving, toss in the salami and dice cheese. (Note: salad keeps best with out the meat and cheese for 2 to 3 days.)

Cook’s Note: This salad without the cheese and salami is world class on top of a good polish or pulled pork sandwich! Trust me on this!