Slaw of Red Cabbage, Carrot, and Summer Squash with a South West Bent

This was made to go on a fried chicken sandwich, but is great as is. Using a Ben-Riner or other fixed blade slicer (or even a food processor) makes this a quick-fix dish.

INGREDIENTS:

½ head (6-8 cups) red cabbage, sliced finely with a Ben-Riner

4 large, sweet carrots (2 scant cups), cut into 1½-inch matchsticks (use the middle comb of the slicer)

1 cup heaping summer squash (2-4 squash) cut into 1½-inch matchsticks (use the middle comb of the slicer)

¼ cup heaping, or more if preferred, pine nuts or roasted almonds, coarsely chopped

1 cup, or as needed, Creamy South West Dressing (see recipe)

Salt and pepper to taste

METHOD:

Put the cabbage and carrots into a bowl, and drizzle with enough dressing to evenly coat the ingredients. The cabbage will shrink down some, so be a little conservative with the dressing at first. Using your hands or tongs, vigorously toss the cabbage to mix with the carrots and evenly dress everything. Let rest 10 minutes in the refrigerator, then assess the dressing. Add more if you think it needs it. Add the summer squash threads and gently toss to combine. Season with salt and pepper. Wait a few minutes for flavors to merge. Test for flavor and adjust dressing or seasoning and adjust as needed. Scatter the nuts over the slaw and gently mix in. Refrigerate until ready to use.

Chef’s Notes: If you want something sweet in there, like raisins, try dried tart cherries, or dried apricots cut into small bits. Diced firm apples could also fill the bill.

Yield: Around 6-7 cups

Source: Chef Andrew E Cohen