What better time for a classic summer salad than a weekend bookended by two national holidays? Slaws are classic picnic and barbecue food and this one stands up to any I’ve tried. This recipe is also a blueprint for enjoying slaws year-round, with an host of suggested vegetables and fruits to complement its garlicky dressing. This time, I chose red cabbage, green onions, radishes, flat-leaf parsley, and some tarragon fresh from my balcony garden. In winter, I might choose broccoli or Brussels sprouts, carrots, beets, and red onion.
The dressing is truly garlicky, calling for two full tablespoons of garlic to one cup of mayonnaise. I made a vegan version, using vegan mayo, and it translated quite well. Vegan mayos have improved immensely over the last few years, I’ve found. I quartered the dressing recipe, made half the quantity of salad, and still had some dressing left over. It will be gone quickly – it’s so good, it could serve as a dip. It’s a terrific combination of garlic, red wine vinegar, and Dijon mustard.
I’ll be adding this dressing to my regular rotation. I can’t remember the last time I bought a bottle of salad dressing. There are so many great scratch recipes for them and I like being able to make dressings in small quantities – that way, they never go to waste, unlike past bottled dressings that expired long before I could finish them.
I hope my Canadian and American friends are enjoying their long weekend and those in other parts of the world have a relaxing weekend, too.