I have often wanted to make something on the order of a cole slaw, but didn't have any cabbage. I used to think cole slaw had to be the light green and white stuff, dotted with carrot shreds, coated in a slick white dressing. Once in awhile, a poppy seed would make its way into the mix, but that's about as creative as it got. Then I discovered what an improvement it was to add a few sunflower seeds! Whoa.... game changer!
So now, when I have a hankerin' for cole slaw, I have ventured so far outside of the boundaries of the traditional cole slaw recipe, that it doesn't really matter what I put in it, as long as the dressing is right. Today's version started with a little bit of purple cabbage, just because I had some on hand, mostly to add a touch of color to salads or tacos. I also had half a head of cauliflower. (Broccoli would've worked well too.) I love minced onion in my slaw, so in it goes! Shreds of carrot, yep! And then I pulled out whatever else I had in the crisper..... celery, parsley, cilantro, and..... (drum roll, please!)..... NECTARINES! Most any fruit will work well in a slaw. I've often included diced apple or pear, but crushed pineapple is also really nice. Even blueberries or raisins make a great addition. The point is, something sweet should be considered. Now, if you added little marshmallows and nuts, you're getting close to a Waldorf salad, right?
So, go ahead and chop yourself a big bowl of random produce like this:
Now let's discuss the dressing. Even THAT has gotten a makeover. Remember when it was mostly mayo, with a little vinegar and maybe some sugar or agave? Well, try a splash of pure sesame oil! And maybe use honey instead of sugar, and... WHOA.... what have we here?