Remember that cabbage photo I posted earlier this week?
He now looks like this:
This is my new favorite slaw – made with what I happened to have on hand that seemed to work together.
Red Cabbage Slaw
1 small red cabbage, thinly chopped in strips
1/2 cup sweet corn (I used frozen, which I thawed with warm water)
1/2 cup chopped onion
1/4 cup blue cheese
1/4 cup rice vinegar
1/4 cup vegetable oil
1 tsp ground dry mustard
1-2 tsp agave nectar (I like my slaw tangy, but you can make it as sweet as you like by adding more or less agave)
Whisk your vinegar, oil, mustard, and agave in a large bowl until well combined. add your cabbage, corn and onion and toss to thoroughly coat with dressing. Add blue cheese and stir to combine. Allow to sit in the fridge for at least an hour before serving.
It occured to me, as I was eating this for lunch today, that you could make this playfully patriotic by calling it red, white and blue slaw – just use sweet white corn with your red cabbage and blue cheese.
Wishing everyone a safe, enjoyable Memorial Day weekend.