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.
Carrot-Sriracha Coleslaw
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.
Serves 4.
the taste space 
I never really thought to put sriracha in coleslaw but it looks delicious!
I love tangy coleslaws that don’t involve mayo! Yum.
Great to hear you are settling in enough to be entertaining – sounds like an interesting recipe – never heard of massaging cabbage and carrot before. E is getting a taste for sriracha so maybe he would like this.
[…] to construct a sandwich, reminiscent of Sloppy Joes but with a BBQ flavour. I topped it with my carrot-sriracha coleslaw for an easy […]
Lovely. I have been experimenting with vegan version of coleslaw myself. I so adore sriracha. Great addition.
Sounds like you are settling in!
Oooh bbq… that’s definitely one of my most missed things about having a house. We used to bbq all the time, all year round. Even in Ontario winter ;p
We actually bought one of those stir fry veggie woks safe for bbq’s (not this exactly – but similar: http://www.amazon.com/06026X-10-Inch-Round-Non-Stick-Topper/dp/B002SU7G0W/ref=sr_1_6?ie=UTF8&qid=1436709161&sr=8-6&keywords=bbq+wok). I would just chop up some veggies and add a bit of olive oil & balsamic and bbq it up. We also chopped up sweet potatoes to foil up and cook with garlic and spices and finished it all off with some veggie burgers. Mmmm.
The coleslaw sounds like a perfect bbq picnic accompaniment!
Thanks Kimmy! We totally need something like that. Rob loses the burgers through the grills all the time and the veg dish we have now does not have high sides. 😦
[…] really likes coleslaw, so I have been trying different recipes. Carrot-sriracha coleslaw and many iterations of Tropical Cabbage Salad (sometimes with peanuts, too). I wanted a simple […]