Summer is finally here! I spent the past week in beautiful, sunny California, but I secretly couldn't wait to get back to my kitchen in beautiful, sunny Chicago. It's not often you hear the phrase "beautiful, sunny Chicago" but it really is now! And what's even better, Memorial Day is coming up on Monday, and we get a 3-day weekend of eating, drinking and relaxing in beautiful, sunny Chicago (I have to keep saying it to believe it).
If you're going to a Memorial Day cookout this weekend and you want to bring a side dish, may I just recommend this coleslaw? It's quick and easy to make, it can be made ahead of time, and it has a surprising and fresh wasabi kick to it. It's not drenched it sauce, and it's actually tasty and fresh. It's just the right side dish to kick off summer!
1/2 large red onion
3 green onions
1 tbsp sugar
3/4 tsp salt
2 tsp Dijon mustard
4 tbsp milk
6 tbsp wasabi mayonnaise
juice from half a lemon
2 tsp dried parsley
Shred the cabbage and carrots in thin slices. I did the unthinkable and used pre-shredded cabbage and carrots. Oops. Slice up the green onions into bite-size bits and slice the red onion into half-moons. Toss everything together in a very large bowl.
To make the dressing, take out a medium-sized bowl. Add sugar, salt, mustard, parsley, milk and wasabi mayonnaise. (I bought mine from Trader Joe's, but you can replace it with 5 tbsp of mayo and 1 tbsp wasabi paste). Whisk everything together until it's mixed well. Squeeze juice from half a lemon and whisk again. You should have a slightly thick sauce that coats your whisk. You can adjust the consistency to how you like it by either adding more milk or more mayo, but I find this is the right ratio.
Pour the dressing into the coleslaw and mix everything together well, so that all the coleslaw is coated in the dressing. You can serve it right away, but it's better to let it sit in the fridge for about an hour, so everything softens up a bit. Serve cold with barbecue, burgers or some grilled chicken. And a beer.
Serves about 6-8 people
Recipe adapted from Kayotic Kitchen