During the warm summer months I try to cook as little as possible. Not because I don't like cooking (obviously), but because I like the taste of fresh, raw foods - and I'd much rather be spending time outside, tending to my flowers and herbs, walking my dogs ....you get the point. Summer in Wisconsin doesn't last too long, so you've got to make the most of it while it lasts, which means little time over a hot stove.
A few nights ago I was looking for a quick side dish that I could serve with fresh bratwurst (literally, just picked up from the butcher as a part of the hog we purchased!) that I was grilling. Anytime I grill I like to have something cool to serve alongside. Since we are getting ready to leave the country for a few weeks, I need to eat up as much of the produce in my fridge as I can. I had carrots, celery and a bag of mini bell peppers - and my carrot and red pepper slaw was born.
A few nights ago I was looking for a quick side dish that I could serve with fresh bratwurst (literally, just picked up from the butcher as a part of the hog we purchased!) that I was grilling. Anytime I grill I like to have something cool to serve alongside. Since we are getting ready to leave the country for a few weeks, I need to eat up as much of the produce in my fridge as I can. I had carrots, celery and a bag of mini bell peppers - and my carrot and red pepper slaw was born.
Carrot and Red Pepper Slaw
serves 4
2 carrots, peeled and grated
2 stalks celery, sliced real thin
7-8 mini red bell peppers (can use regular sized), seeded and sliced real thin
Place all veggies in a bowl and toss with the dressing.
Dressing:
1/4 c olive oil
3-4 T champagne vinegar
1 t dijon mustard
1 small clove garlic, minced
salt & pepper to taste
Whisk all together and pour over the veggie slaw. Feel free to adjust the vinegar to your taste, some like it more tart.
serves 4
2 carrots, peeled and grated
2 stalks celery, sliced real thin
7-8 mini red bell peppers (can use regular sized), seeded and sliced real thin
Place all veggies in a bowl and toss with the dressing.
Dressing:
1/4 c olive oil
3-4 T champagne vinegar
1 t dijon mustard
1 small clove garlic, minced
salt & pepper to taste
Whisk all together and pour over the veggie slaw. Feel free to adjust the vinegar to your taste, some like it more tart.
You could easily add some red onion or scallions for a little flare, but it tasted delicious without. The dressing is one I use often, it tastes wonderful over a standard green salad too.
Enjoy!
XoXo,
Nicolo
Enjoy!
XoXo,
Nicolo
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