Last week my Irishman’s boss invited us over for ‘Ribs at Chuck’s’.
Not wanting to turn up empty handed, we offered to bring some ‘slaw.
The funny thing was, Charlie hadn’t heard of ‘slaw or coleslaw before.
Weird. So just in case you’re also scratching your head… ‘slaw is a raw cabbage salad dressed in a creamy mayonnaise based dressing.
It’s absolutely divine with all things barbequed, especially ribs.
On the weekend, I was thinking of something to serve with our Sunday BBQ chicken lunch. I wanted to use up some zucchini from the garden but felt like ‘slaw.
And that’s how we came to have a zucchini and mint summer ‘slaw – quite possibly a world first!
zucchini & mint summer ‘slaw
1 tablespoon lemon juice
3-4 tablespoons whole egg mayonnaise
2 medium zucchini, grated
1 carrot, grated
handful fresh mint leaves, torn
1. Combine lemon juice and mayo in a bowl. Season.
2. Toss in the zucchini and carrot. Serve with mint sprinkled over.
regular ‘slaw – replace the zucchini with 1/4 white cabbage and skip the mint.
vegan – replace the mayo with extra virgin olive oil or use vegan mayonnaise.
more substantial – to turn the ‘slaw from a side into a main, just toss in a drained can of butter beans.
broccoli ‘slaw – replace the zucchini with 1 head broccoli, finely grated.
ps. I’m having a ‘leap year’ sale on the Tired & Hungry Cooks Companion!
To get the ‘Go-to Cookbook for When You’re Tired at the End of a Long Day’ at a discount go to:
Hurry, sale ends 29th Feb 7pm EST.