It seems to me that there are several sound (NYT) options available. I don’t think I need to tell you that the fact that we’ve had more mass shootings this year than days in the year is unacceptable. I don’t think I need to tell you that America has a problem that is exceptional in both its frequency and our incapacity to address it.
I can’t comprehend it, and I don’t want to, nor should anybody else. But, like millions of other parents across the country, I had to drop my 6-year-old off at elementary school yesterday and pretend that today was any other day, not thinking about the knot of doom and dread in my stomach at the prospect that she might not return, or my son, who was away on a school trip he’d been looking forward to for months. * Well, I *was* looking forward to the start of slaw season, which was supposed to be yesterday. It wants to join you on your vacation this weekend, sitting by a gorgeous blue pool (just tell me what time to come) and freeing you from concession stand lineups – which, in my opinion, are only appropriate for funnel cake. This salad, like the beach bean salad, is designed to be portable, since it will keep for hours, if not days, provided the dressing is kept separate. We coated chicken thigh cutlets with a honey-dark soy sauce mixture and grilled them before thinly slicing them, but I believe tofu would work well here as well (either brushed and grilled the same way, or raw, since it doesn’t need to be cooked). If desired, you may add protein at this point. So, I went home and experimented with a 2:4:1 ratio of cabbage to vegetables to crunchy things, as well as three different dressings (one more sesame-peanut sauce, one more nuoc cham, and one more ginger-scallion herby mixture), and came to the conclusion that the best dressing for this salad already exists - the miso-sesame dressing on this Miso Sweet Potato Broccoli Bowl that I first used on the Sugar Snap Slaw in The Smitten I ate a salad like this** beside a pool last month in Florida (oh, vacation, how I miss you), and although I swear on a stack of cookbooks that whatever you serve for me as a guest in your house is simply the most wonderful thing I’ve ever eaten, I’m always thankful for it and uncritical of it… Restaurants are exempt from this rule. It might be broccoli or cauliflower, finely chopped and pickled veggies for sandwiches and tacos, and honestly, if it’s a vegetable, I’m convinced I could slaw it despite no one asking. In the summer, nothing beats a crisp, lettuce-free, wilt-resistant salad, and I don’t mean cabbage smothered in mayo.
I’m really thrilled to announce the start of Smitten Kitchen’s slaw season. The “ creamy sesame coleslaw” is a refreshing side dish.
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