Summer Slaw and Surplus Salvation

So it’s summer, and one is likely to go a bit nuts in the produce department…fresh fruits and veggies….best time of year!

I do tend to overbuy for 2 people – a whole pineapple (Costco has some beauties), a 5 pound carton of strawberries (cheap in spring) and so on.  

There are lots of ways to use things, but the other night I had some fresh pineapple and strawberries to use up, plus a fresh bag of 3-color coleslaw, and needed a salad. At first I considered two: cole slaw and fruit salad (I also had bananas, apples, and oranges on hand.) But then it occurred to me to make a 2-in-1 and here is the result. I wondered if Gary would find it palatable, but he raved about the sweet/sour flavor! The lightness of the dressing is also perfect as a hot-weather dish.

 

Fruity Summer Slaw

3-color coleslaw

fresh pineapple, chopped small

fresh strawberries, chopped

grated Daikon radish

pine nuts

 

for dressing:

Annie’s Asian salad dressing

raw sugar or agave syrup

rice vinegar

Mix some sugar or agave syrup and rice vinegar into the salad dressing, until you achieve a pleasing sweet/sour balance. Add other ingredients and toss. (Suggestion: use only enough dressing to lightly coat the solids. You don’t need swimming slaw.) If you like, you can add a little punch with a pinch of ground cinnamon or 5-spice. 

 

 

Another version, good with fish: 

 

Zingy Summer Slaw

 

3-color coleslaw

Chopped fresh pineapple

Craisins

 

For dressing:

lemon juice

agave syrup (or raw sugar)

horseradish sauce

mayonnaise 

Using small amounts, balance lemon juice, sweetener, and horseradish sauce until it’s to your taste (should be on the tart/spicy side). Add a dollop of mayo for a clinging consistency and toss with slaw and pineapple. Don’t overdo the mayo!

 

I actually used some chopped fresh apricots in this last version instead of the craisins…since they were there and needed to be used.

 

Never be afraid of trying something different. If nothing else, you’ll learn something.