with the late day sun hitting our spokes and ice cream running down our arms, we pedaled frantically, our bodies shaking with laughter until we couldn’t hold on any longer and tumbled off to the side of the road. Our bikes followed in a heap beside us landing on the dusty earth. Tiny gravel stones pushed into my sides and I had that unmistakable feeling that all was possible again ~
Summer has a way of restoring our childhood. It’s not much of a mystery I suppose, the birds find their way back every year and so do we.
And while it’s all unfolding I’m afraid to shift my gaze for too long. Both the glory and the tragedy of the season are bundled up in its fleeting nature. I like to keep it hanging over us, suspended in the air like a soft balloon filled with promise.
With our son heading off to college in a few short weeks, it has felt more imperative than ever to hunker down together and make things last just a little bit longer.
So like many of you I suspect, I’ve been keeping our routine very simple and uncomplicated through the summer months to maximize on family time and outdoor living.
I made this tangy summer slaw for an ocean side picnic in early June ~ the colors were so soft and gentle that day, I couldn’t bring myself to alter the palette, so this is how the day appeared in its delicate beauty. And as for the slaw, we made it over and over again and brought it along to two potluck suppers where it received enthusiastic reviews (and maybe more reliably, no remains left in the bowl).
When it comes to coleslaw, our preference is for sour over sweet ~ la traditionnelle svp (I have never been a fan of mayo based slaws and it has nothing to do with health, a good mayo is simply made with a quality oil & egg, nothing wrong with that, it’s just a taste preference ~ I’m a briny kind of gal).
The chile-lime seasoning adds a touch of heat and interest and brings all the flavors together in a crave-worthy mix of deliciousness. This is one addiction I can definitely get behind. I hope it serves you well too ~ use any ingredients that strike your fancy; this recipe is easily adapted to personal preferences, seasonal finds and fridge cleaning.
if I kept my speed steady and followed the same foot path, the wind would catch me at the base of the neck right before the water shot across my back. I timed it over and over again yesterday and the day before that to get it right. When she called after me I stayed where I was. She didn’t know anything about sprinklers anyway.
- For the Coleslaw
- 18 oz (450 g) coleslaw mixture (I used a combination of shredded green cabbage, red cabbage and carrot)
- 6 oz (170 g) crumbled feta (full fat) or cheese of choice
- 1 small carton (about 20) small tomatoes of choice (I used golden tomatoes), sliced in half
- 8 oz (227 g) green beans, (snap/garden peas or other) steamed and cut in half or thirds
- 1 oz (28 g) pine nuts, or nut/seed of choice, lightly toasted
- For the Chile-Lime Dressing
- 5 Tbsp olive oil
- 3 Tbsp apple cider vinegar
- 2 tsp dijon mustard
- 1 tsp coconut palm sugar (brown sugar is fine) or honey
- ½ - 1 tsp chile lime seasoning blend or chili of choice (see Notes)
- Place green bean pieces in a small pot with covered water and bring to a boil for a short time (about 30 seconds or so) before removing from heat and carefully draining under cold water - the beans should be slightly softer and brighter in color. Set aside.
- In a small dry skillet, toast pine nuts over low/low-medium heat just until they become fragrant and begin to brown (being careful not to burn). Set aside.
- In a large bowl, add: cabbage, tomatoes, beans, feta and toasted pine nuts.
- Place dressing ingredients in a small bowl with fitted lid and shake vigorously before drizzling over ingredients. Use two spoons to carefully toss ingredients, taking care not to mash tomatoes as you combine. Adjust seasonings as desired.
Sodium: if you are using a chile seasoning blend (such as TJ's Chile Lime), it already contains a generous amount of salt so be sure to sample before making adjustments.
The Sugar: the acidity of this dressing combined with sodium from the seasoning contributes to the overall briny (salty/sour) taste - to balance, a touch of sweet is nice. I happen to like the texture of coarse sugar (coconut palm and brown are often ones I have nearby) but feel free to use your preferred sugar of choice or pass on it altogether as desired.
Pine Nuts are delicious but they are also very expensive. Sliced almonds make a great substitute and you can toast them as well.
she pressed her cheek into the soft grass keeping her head low and one eye fixed on them as she had done so many times before. But the sky was different now and she could see change coming before she had a chance to catch up to it.
You perfectly captured the essence of summer, Kelly, and now you’ve got me missing the hot summer days from my childhood! I have to admit it’s been weird getting used to no summer in SF, but at least there’s no winter too ;)
This slaw looks absolutely amazing. I am right there with you on the vinegar vs. mayo. I bet this has such an amazing punch to it from the chile and lime, too. I’m going to have to make this asap!
Gorgeous pictures of summer on the coast! Oh how I love the ocean and wish we were closer to it. I can sit and watch the water all day. You have a unique little coleslaw there. Of the feta and pine nuts make it for me, but I love your use of the green beans. And unusual ingredients to coleslaw, but leave it to you to make it work.
Enjoy the rest of the summer with your son. I’m sure his going off to college create a mix of emotions.
So eloquently put, Kelly. I think this slaw could be a summer meal in itself. Enjoy what’s left of the summer. I needed to read this post as I rue the few days of summer vacay I have left. I need to enjoy versus wishing my life away.
Your writing, the poetry winding it’s way among the details of life and a fabulous briny slaw. I’m with Sarah.. I was ready to grab a blanket, a tall glass of limeade and head to the beach! Times like this will be cherished always and with the shifting tide, it’s especially needed. The coastline you’ve captured has me floating in the waves, like the balloon suspended over us… I long to return to the CA coast… awwwh but I’ll feel this way through your photography.. simply sublime.. bliss. All of those feelings.
While I am a fan of mayo, I *DO love a briny slaw. Gimme both, I’m not sure which one i’d choose. The addition of beans makes this one extra snappy.. a picnic is a perfect partner for this delicious slaw, Kelly. Just delicious!
Hugs to you my dear. Thank you for this. xo
Kelly, you really have a talent for writing! I felt like the beginning of this post was the first line of a summer novel. Made me want to grab a blanket and go sit outside in the grass. Even though it’s 10PM ,lol! ;)
I’m glad to hear you are savoring every moment with your son this summer. I can imagine it’s an emotional time, but also an exciting one. He’s definitely going to miss his mom’s incredible cooking! :)
I’m loving the sound of this slaw. I can imagine the chili-lime seasoning gives it such a unique flavor!
What a beautiful post…summer is so special.
I will definitely be making this coleslaw soon. I am totally with you on the mayo thing – it’s not a health thing, or even a vegan thing… slaw is just so much better with the sour tang of a vinaigrette dressing. The chili-lime mix sounds like an especially delicious touch.
sour tang sister, sour tang :) I hope you’re having a beautiful summer Koko! Thanks for stopping by.
I love to go on picnics.. We can spend best time with our loved ones and What can be more better if we had healthy slaw like this…
Hello Lucio, I could not agree with you more about the joy of picnics! Although the ocean is nearby, it seems a fairly rare event for us to be organized to do it… why is it that the simplest things are sometimes also the hardest things to make time for; it’s a good reminder :) Thank you for dropping by, your comment brought me a big smile.
Nice post Kelly – eloquent words throughout. Amazing writing & images.
Love the freshness of the slaw and yes no mayo for me either!
Glad to see the trip home was a great success & fun adventure.
Lynn
thanks Lynn, it’s a great option to have in a busy mom’s back pocket ;-). Hope all is well – let us know if there is anything we can do to help out with your upcoming trip to SF.
I spend whole summer in the city, so the hotter it is, the laziest I am, but when one is closer to nature, summer is such a wonderful season to walk or ride a bike… especially with a fresh wind from the sea or ocean. I don’t know much about coleslaws, but I always thought cabbage and mayonnaise were obligatory, so your sauce sounds very unusual! I must test it one day because it seems a fantastic alternative (though I love good quality mayonnaise, especially the Japanese Kewpie!).
heeheeh, I guess it depends where you’re from… in Québec there is a very well known family style restaurant that’s been serving a traditional briny coleslaw for as long as I can remember (my parents would take us there for our birthdays) – anyhoo, for me it was all about the salt & vinegar in this humble salad – I looked forward to it every time we visited and there never seemed to be enough in the little bowl. As I grew up, in order to keep pace maybe, the resto started offering a mayo based coleslaw option in addition to their flagship vinagar one so the big question when visiting St-Hubert became: traditionnelle ou crémeuse? :D
Thank you, Kelly. One lives and learns! I must say I discovered coleslaw at…. KFC (don’t faint, please…. luckily it doesn’t exist in Switzerland because it was the only fast food chain I liked and visited too often as a student) and then ate maybe twice in real restaurants… it’s not very popular in Europe, but it’s a pity because raw cabbage is so healthy! (Mayonnaise maybe less, but there is your light option now!).
I love the interspersed writing Kelly, it’s beautiful and evocative as are your photos. It’s amazing how much emotion and memory is stored in summer. You must be finding it especially so – stay close and enjoy every precious moment with your family. You’ve certainly brought this coleslaw to life with your delicious ingredients (the pine nuts & feta sound so good) and I have to try that chile-lime dressing too!
thank you Elizabeth – I took a little risk with the writing and I’m glad you enjoyed it; I appreciate your feedback. The chile-lime seasoning has been a yummy discovery (though many ground chiles would be delicious here). Enjoy!
So glad you are taking the time to enjoy summer with your family before your son goes off to college – a great accomplishment but a bitter sweet time for you, Kelly. I’m with you on tangy and briny – no sweet slaws for me. Looking forward to trying this – you’ve got just about everything in there that I love (including some feta!) And I will keep my eye out for the chili lime seasoning next time I’m at TJ. Hope you’re having a great week!
Good Morning Geraldine, thank you, times are shifting and requiring a semblance of bravery ;-) It’s amazing how much flavor is packed into this simple recipe – I could eat it every day. I hope you’re finding some pockets of time for yourself this summer – sure has been hot your way!
Such a beautiful post Kelly. I can’t imagine the muck of feelings you must have with your son going off to university, surely he isn’t old enough yet!
This slaw is perfect for me, we’ve been indulging on a simpler version of Susur Lee’s Singapore slaw, but it still has the sweet, salty and sour balance that you describe; no creamy slaw for me neither. I use a combo of cucumber, mango, mint and basil along with the usual slaw suspects. To sweeten the dressing, I use the little bits of mango off the sides which don’t look as pretty when grated and I purée them into my dressing concoction. No sugar over here. To be honest, I’d prefer my sugars in the form of wine! ;)
Thank you Eva, it’s definitely a journey but I’m feeling grateful and excited for our young man. He has so many amazing adventures ahead of him. Sweet, salty & sour – I think that pretty much covers it all :) Love the idea of incorporating mango in the dressing and I can think of lots of good reasons to, including its delicious flavor, but I wouldn’t say it’s not a sugar – (an ounce of mango contains the same amount of sugar as a tsp to coconut palm or brown sugar) but yes, absolutely, we should all feel free to make decisions on how and when we like to enjoy them. Cheers Eva, have a great week.
Been thinking about you and hoping you are indeed diving into family life and getting ready for a new phase… growing pains, right?
you know, I have a little saying “Ruin your slaw: add mayo to it”
again, not for health reasons, I could not care less about that aspect – it’s just wrong. And I am adamant about it ;-)
great post, enjoy each day!
Hi Sally, we’ve been enjoying life on the low and slow side for the most part this summer but just returned from a trip home where we got to spend time with lots of family ♥ and the boys reunited with friends which was great. We also made it to our cabin in the woods and had a few unplanned adventures there ;-). It’s funny, I often welcome mayo but not so much in salads (except maybe Caesar a’course :d).