Our house is feeling settled awfully quickly. With a lot more space than our former abode, we have embraced my parent’s suggestion to keep the boxes still to be unpacked out of sight. We certainly still have boxes to unpack, but the essentials are out and the unpacked boxes don’t bother me while they are out of sight.
With a presentable main floor and a new barbecue, we celebrated the midweek Canada Day with some friends and a simple meal. I can already tell the barbecue will be on in full force this summer. It is never too late to try out new salads and this was a fun spin on traditional coleslaw. First of all, I have massaged kale but never cabbage and carrots. The simple dressing is massaged to wilt the veggies and left to marinate in the fridge for optimal flavour. A dash of sriracha makes this slightly different and I suggest tasting it prior to serving, as the spice level dissipated while it mellowed in the fridge.
Happy belated Canada Day and early Fourth of July. 🙂
Do you have any great BBQ or picnic recipes to recommend?
I am sharing this with Bookmarked Recipes.
Adapted from Vegan Soul Kitchen
1/2 tsp Dijon mustard
1/4 cup apple cider vinegar
1 tsp coarse sea salt
1/2 tsp sriracha, or to taste
3 tbsp extra-virgin olive oil
1/2 green cabbage head, cored and sliced thinly
2 large carrots, grated
1. In a large bowl, place mustard, vinegar, salt, sriracha and oil. Stir to mix well.
2. Stir in the thinly slices cabbage and grated carrot. Massage with the dressing for 3-5 minutes.
3. Cover and refrigerate and allow to marinate for at least 15 minutes. Taste and season to taste. Add more sriracha if desired.