Minty Slaw with Black Grapes

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I could eat a variation on coleslaw any time of the year, but hot summer days seem to demand a refreshing, crunchy slaw, don’t you think?

On a recent trip to Lee Lee, I found myself standing over the refrigeration unit that is always jam packed with an amazing variety of mint and its cousins.  I knew right then I wanted to make a dressing based on mint chutney and slather it onto cabbage for lunch this week, considering the 110+ temps that were in the forecast.

Coconut, cilantro, fresh ginger, and the heat from serrano chiles make this chutney one of my favorites, and to turn it into a salad dressing, I added coconut oil and rice wine vinegar.  Green cabbage and lacinato kale are the green base of the slaw (although I did find that they were a touch on the bitter side; perhaps either leaving out the kale or using another green would cut the bitter factor) and I added crunch with bite-sized pieces of cool jicama.  The protein came from edamame, which are great thawed from frozen. And for  touch of sweetness and color, fresh black grapes are a delight.

I won’t kid myself that the excessive heat has left us; this is Arizona in the summertime, after all.  But, with countless combinations of slaw to come up with, I’ll get through summer just fine.

  • Green cabbage
  • Lacinato kale
  • Edamame
  • Jicama
  • Green onions
  • Jalapeno
  • Fresh ginger
  • Cilantro
  • Black grapes

Dressing:

  • Fresh mint
  • Cilantro
  • Unsweetened coconut
  • Blanched almonds
  • Fresh ginger
  • Serrano chile
  • Orange juice
  • Agave syrup
  • Salt
  • Rice wine vinegar
  • Coconut oil

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