Last month, one of my best friends got married in Hood River. The day after the wedding a bunch of us gathered for a communal cooking/ pot-luck style dinner on the porch of one of the houses we had rented for the weekend. We chatted, the laughed, we ate, we reminisced, we ate some more. It was amazing to be able to spend some quality time with some of my closest friends, and it was also really inspiring to see what everyone was cooking. I know I tend to get stuck in a food rut, always going back to my go-to salads and quinoa dishes, so it was really fun to see what some of my friends had in their culinary repertoire. And the thing I took away with me was this amazing fall slaw. It’s the perfect transitional salad for this time of year. Cabbage and apples are starting to come into their prime, cooler days (we are going to get those soon, right?) crunchy textures, bright colors… it seems to be the epitome of Autumn in a bowl. the
The sum of our efforts
I’m kind of a sucker for good coleslaw… that being said, I almost never ever made coleslaw because I was a little daunted by the dressing. I know, its a lame excuse, but I’m not a huge follower of recipes, I don’t really like to measure, and since I didn’t have a go-to coleslaw dressing stashed away in my culinary knowledge, making coleslaw at home just felt a little in-accessible. I’m kind of a no-muss no-fuss salad dressing type of gal… a little fresh olive oil, a splash of balsamic, a little salt, maybe some fresh herbs… on rare occasions I will actually put these things in a jar with a little bit of stone ground mustard and actually “prepare” a dressing… but for the most part, I just drizzle the ingredients directly on the salad and consume. I’ve always felt that when you use high quality ingrediants they speak for themselves, and while I love the idea of “fancy” dressings with names like green goddess and roasted corn husk vinaigrette, I typically stick with the clean and simple flavors of olive oil and vinegar. So being faced with task of pre-making a coleslaw dressing felt somehow hard… boy was I wrong.
I did a little bit of research AKA looked on pinterest
to see what other people where putting in coleslaw dressing… some of it sounded interesting, some of it sounded unnecessary, and after about five minutes, I had a new found feeling of coleslaw confidence. “Oh… I can totally make this.” So I headed off to the kitchen. Per my usual style, I eye-balled everything, guessed on proportions, and was pleasantly surprised by how it tasted. Dressing success! Until, of course, I remembered that its a little hard to blog a recipe that isn’t actually a recipe. Though I’m sure some people out there appreciate the “a little of this, a little of that” method to making things in the kitchen, I know it drives other people nuts… But I’ll try to meet you somewhere in the middle.
How to make coleslaw dressing without a recipe.
- apple cider vinegar ( about 2 TBS)
- greek yogurt (1 heaping spoonful)
- poppyseeds (a sprinkling)
olive oil (a small drizzle)
- honey ( best guess is 1 TBS?)
Put in a jar, shake it all around until the honey is incorporated. Refrigerate. Put over slaw & serve. If you like, you can add in chia seeds instead of or along with the poppyseeds. If your dressing feels too thin, the chia seeds will help, because they become a little gelatinous as they expand… also they are super amazingly good for you, so why not add them?
Notice I didn’t give you firm amounts for anything… because really you can make coleslaw for 1 or you can make coleslaw for the masses. Use your best judgement. This amount of dressing usually is enough for me to make 2 GIANT servings of coleslaw (imagine if coleslaw were a dinner salad instead of a side. ) I like to pair this dressing with a simple, 3 ingredient slaw. It’s perfect for an easy lunch, its quick, easy, and delicious.
Simple Autumn Slaw
Chop desired amount of cabbage, top with cut up apple & toasted almonds. Dress, and eat!
Honeycrisp Apples from the local Farmer’s Market.
oven roasted almonds