|Beautiful and delicious Raw Vegetable Slaw with Creamy Garlic Dressing|
This week for CooktheBookFridays we chose a vibrant, colorful and delicious raw vegetable salad. Mine was full of red and white cabbage, beets, carrots, apples, and kale, along with parsley, chives, and a hard cooked egg. The beautiful color of this salad fit my mood…colorful, bright and celebratory! Not only was it simple to make, but it was also quite flavorful. I loved the way it presented on the table. The dressing was a perfect pairing for this salad. We loved the creamy flavor it added. Excellent as a side with grilled chicken or fish. Slaw is a favorite salad in our house, and I just found a new variation. A winner for sure!
|All the ingredients ready for dressing|
Now on to my celebration. We have been very blessed this year for a lot of reasons. Recently my son surprised us with his engagement. They got engaged in Cinque Terre, Italy. I know, so romantic! I hosted both he and his lovely fiancee here two weekends ago, along with other family members. Toasting to a long and happy life together. Then last week, we went to Long Island for a visit with my daughter, son-in-law, and grandchildren to have another celebratory visit. More champagne! Delicious food and getting to know one another. We were thrilled to meet and welcome our son's charming, and delightful fiancee into our family. La Vita è Bella!
|Wishing Jamie and Dennis “Happily Ever After” ❤️|
Cook the Book Fridays is a group cooking through David Lebovitz's cookbook, "My Paris Kitchen". If you would like to cook along with our group get yourself a copy of the book and join us. Check out what the other bloggers thought of this salad here. This week's salad has been shared online, so I am sharing it here with you.
Raw Vegetable Slaw with Creamy Garlic Dressing
adapted from David Lebovitz "My Paris Kitchen.”
1 c light mayonnaise
4 tsps. red wine vinegar
1-2 large cloves minced garlic
1 1/2 to 2 tsps. Dijon mustard
1 tsp freshly ground black pepper
Whisk together, cover and refrigerate for several hours.
6 c julienned or shredded raw vegetables (any combination of cabbage, radicchio, kale, endive, carrots, beets, apples, broccoli, cauliflower, radishes, fennel, kohlrabi, avocados, etc.)
a hard cooked egg, chopped
2 tbsp chopped fresh flat-leaf parsley or another herb to taste
1 tbsp chopped chives or green onions
pepitas or other nuts (optional)
dried cranberries (optional)
Toss slaw ingredients together in a large bowl. Toss with the dressing.