Summer Slaw


For the dressing:
Blend the ingredients together until smooth (can use a blender, food processor, or immersion blender).

Chill in an airtight container for up to 3 days.
Let come to room temperature before serving.

For the vegetable slaw:
Combine the vegetables in a large bowl and toss with a bit of the dressing.
Start with 1/2 cup and add as needed. Let stand at room temperature for 10 minutes, then serve.


For the dressing:
1/2 cup Olive Oil
1/4 cup Cider Vinegar
1/4 cup chopped Fresh Basil
1/4 cup chopped Fresh Flat Leaf Parsley
4 Garlic Cloves, crushed or minced
1 teaspoon minced Fresh Jalapeno Pepper
1 teaspoon minced Fresh Ginger
1 teaspoon Dry Mustard
Coarse Salt and Pepper to taste

For the vegetable slaw:
1/2 cup shredded Napa Cabbage
1/2 cup julienned Summer Squash
1/4 cup shredded Carrot
1/4 cup julienned peeled, seeded Cucumber
1/4 cup very thinly sliced Red Bell Pepper
1/4 cup shredded fresh Spinach
1/4 cup thinly sliced Snow Peas
1/4 cup thinly sliced Red Onion

Recipe by:

April Hamilton