Rule #11: Keep it simple.
The weather is warming up. The birds are a’chirpin’. Those inflatable pools are comin’ out (at least down here in Houston, TX). That means grilling season is upon us! It’s time for simple, delicious, easy sides that can be made ahead of time and left to sit until the Grill Master has finished his or her grilling duties. This Tangy Herb Coleslaw is just the ticket! It’s full of delicious, zippy flavors plus fresh herbs and the veggies we all need in our lives. It takes just minutes to throw together, too!
First, measure out 1/4 cup EVOO (extra-virgin olive oil) and 1/3 cup unseasoned rice vinegar.
Pour it in a large bowl (big enough for the whole salad), then add in 2 tbs. soy sauce, 1 tbs. agave nectar (or honey), 1 tbs. Dijon mustard, and 3 minced garlic cloves.
Give it all a sturdy whisk until everything is well combined.
For the salad part, I like to go with what’s easiest. Our grocery store had this Power Slaw that was perfect. I threw that in with half the bag of classic coleslaw so we got a great dose of veggies. Feel free to mix-and-match the veggie portion of the recipe. It’s really more about the fresh herbs and the tangy dressing anyway.
Now time for those glorious herbs and green onion! A little green onion, basil, cilantro, and mint go a long way! They make this dish so very fresh!
Give everything a great big toss so the dressing gets all over those glorious veggies!
This can be served right away, put in the fridge for later, or left out at room temperature. Perfect for an easy grilling time!
Tangy Herb Coleslaw
¼ cup extra-virgin olive oil
1/3 cup unseasoned rice vinegar
2 tbs. low-sodium soy sauce
1 tbs. agave nectar (or honey)
1 tbs. Dijon mustard
3 garlic cloves, minced or pressed
10 oz. power slaw (or a blend of shredded carrots, broccoli, Brussels Sprouts, cabbage, kale, or any mixture of these)
7 oz. shredded coleslaw mixture (1/2 the 14-oz. bag)
4 green onions, chopped
½ cup cilantro leaves, chopped
½ cup mint leaves, chopped
¼ cup basil leaves, chopped
¼ cup pumpkin seeds
In a large bowl, whisk together all of the ingredients for the dressing. Add in the ingredients for the salad except for the pumpkin seeds. Toss to coat, then top with the seeds.
This can be served cold or at room temperature!