Coleslaw is the least consumed member of the picnic table, getting overlooked because it doesn’t have the starchiness of potato salad or the savory goodness of baked beans. At its least appealing, it’s just a sad little cruciferous haystack covered in mayonnaise, the old-fashioned auntie of the side dish family.
But wait! Slaw is a terrific way to add tanginess, color and crunch to a plate of heavy foods. Here is a vegan-friendly update on slaw that will not be lingering on the picnic table after your guests have eaten every last potato chip. It’s pleasantly light with a nice balance of sweet, tart, and crunchy.
Carrot Blueberry Slaw – adapted from Mark Bittman’s 101 Summer Salads
Time: 10 short minutes!
One bag baby carrots
One pint fresh blueberries
2 tablespoons fresh lemon juice
1/3 cup light olive oil or canola oil
1 tablespoon honey
1/2 cup toasted sunflower seeds
1/2 t. salt
1/4 t. ground black or white pepper
1. In a food processor with a shredding blade, shred carrots.
2. Whisk lemon juice, olive or canola oil and honey, add salt and pepper.
3. Pour over slaw, add blueberries and mix gently to combine.
4. Before serving, add sunflower seeds and additional salt and pepper to taste.
Excellent with: anything slathered with a traditional tomato-based barbecue sauce.