My Chouchoux: Summer Slaw 涼拌高麗菜沙拉

There are many reasons why I love to eat my vegetables raw in the summer: it requires no cooking, no grease, it's refreshing, and most importantly, it saves time! It also allows you to enjoy all the beautiful summer fruits and vegetables in their simplest and purest form, which I often prefer.

A typical coleslaw is usually made with shredded cabbage and carrots. Here, besides the cabbage, I used one of my summer favourites - rhubarb, along with kiwis. Because of this, the salad contains a high amount of vitamin A, C, and K. Instead of the typical creamy, high-calorie mayonnaise-based dressing, I just used lime juice. Together with the mint, it really brings out the summer flavours.

This version of coleslaw is composed of only 5 fresh ingredients with some seasonings. It's extremely simple, takes very little time and effort to make, and goes really well with a lot of dishes, like BBQs, burgers, hot dogs, grilled or fried chicken and fish, etc. I know it's a bit unusual to have kiwi in a slaw, but it helps to balance the tartness of the rhubarb. Both the kiwi and the rhubarb are what make it special. When I made it last week for my friends, they found it unexpectedly pleasing. Don't be surprised if you end up making this the whole summer long!

Summer Slaw (4 serveings)

A: 3/4 C shredded rhubarb (about 2 1/2 inch/6 cm long, 1/8 inch/0.5
cm wide)

1 T cane sugar *I used demerara sugar

B: 4 C finely shredded red cabbage

3 kiwis, cut into strips (about 1/2 inch/0.5 cm thick) *If you don't like
kiwi, you can swab it out with mango as well

a small handful of mint, finely chopped

C: juice of 1 lime

zest of 1 lime

2 T extra virgin olive oil

some sea salt and black pepper

1 t cane sugar *I actually didn't use it, but if you like it on the
sweet side, you may want to add some.

1. Mix ingredients A together in a small bowl and set it aside for 5 minutes while preparing the rest of the ingredients.

2. Place B in a large bowl; add A and C. Toss everything together gently and serve. *You can prepare all the ingredients in advance but just don't mix anything together. Only follow procedure 1 & 2 right before serving. If you let it sits too long, it'll get watery and the vegetables will not be as crunchy.

- Yvonne

我喜歡在夏季的時候生吃大部分的蔬菜，因為既不需要煮、無油煙、又清爽，而最重要的是可以節省時間！另外，也使我能夠以最基本、最簡單的分式來享用這些美麗的夏季蔬果。

涼拌高麗菜沙拉 (coleslaw) 是一道在美國非常普遍的沙拉，一般來說是以切細的高麗菜、紅蘿蔔、糖和美奶滋製成。我在這道菜裡除了放有高麗菜之外，還加了奇異果與我在這個季節裡非常喜愛的大黃 (英文為rhubarb)，也因為如此，它含有相當豐富的維生素A、C、K。而且我完全沒有使用美奶滋，我只使用青檸檬汁與一點薄荷來調味，所以熱量非常的低，很適合愛健康與怕胖的朋友們。

這道涼拌高麗菜沙拉只需要5種新鮮的蔬果加上一點基本的調味料，超簡易又省時，並且與很多其它的料理都可以搭，如BBQ、漢堡、熱狗、燒烤肉、炸雞、炸魚等等。我想很多朋友大概會覺得加奇異果好像很奇怪，但帶點甜味的它，加上酸酸的大黃，吃起來味道剛剛好，這也是這道沙拉特別的地方。上星期請朋友們來家裡用餐，特地做了這道涼爽的沙拉請他們品嚐，他們吃了之後，都感到額外的好吃又舒適。在這炎熱的夏季，大家也動手一起來做這道健康、清淡、美味又不花時間的料理吧！