If you've just picked a bunch of vegetables from the garden, or from your local CSA, you could roast them, saute them, or even steam them. But then you'd be heating up the kitchen, and that's the last thing you want to do as temperatures soar.
Now that we are allowed to gather in small groups again, impress your family and friends with this easy, make-ahead, colorful summer slaw instead. It can be served with burgers, BBQ chicken, or even Dagwood sandwiches at a picnic.
Use a food processor to help you make the summer slaw.
Ingredients
- 2 cups non-fat plain Greek yogurt
- ¼ cup white wine vinegar
- Juice from 1 freshly squeezed lemon (or ¼ cup)
- ⅓ cup raw sugar (or granulated sugar)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 medium head of broccoli
- 1 medium head of cauliflower
- 5 small carrots, greens and stringy roots removed
- 2 red bell peppers
- 1 Vidalia onion (or sweet onion)
- 1 cup raisins
Preparation
Greek Yogurt Dressing:
Add the vinegar and lemon juice to the yogurt and whisk together. Then add the rest of the ingredients and mix until smooth and creamy.
Cover the dressing and place in the refrigerator until ready to use.
Summer Slaw:
Wash vegetables and pat dry. Using a sharp knife, remove stems, leaves, skins, or seeds. Then, roughly chop up the vegetables so they can be easily pushed through the food processor’s feed chute.
Cut vegetables using the food processor slicing disc to ensure all pieces are uniform.
In a very large bowl, mix all the vegetables and raisins together.
From this point, you can choose to serve now or serve later. Read on for instructions for both.
If serving the slaw immediately, pour the dressing over the vegetables and mix until evenly distributed.
If serving later (up to 6 hours or so), reserve about a cup of the dressing and put aside, then pour the rest over the vegetables and mix. When time to serve, add the reserved one cup dressing and mix.
Leftovers should be refrigerated, stored in a lidded container, and eaten within 3-4 days.
