How to Have a Slawesome Summer
Slaw. It's an essential side dish for summer cookouts, providing a bit of crispness and texture alongside heavier grilled dishes like burgers and dogs. But all too often, slaw is overlooked and ends up being a gloppy, mayo-y mess. And no one wants that, especially if the dish is sitting out in the sun.
But take it from us: Your slaw can be awesome—"slawesome," even? It just takes the right tools and a little creativity to go from basic to totally irresistible.
Choose the right tools
Making a slaw from scratch means thin-chopping hearty vegetables. A super-sharp knife, like our Japanese Damascus steel all-purpose 8" Chef's Knife or petite but powerful Nakiri Knife, will make the prep work more painless. A good cutting board is essential, too, as are bowls that'll stay put while you toss in dressing. The three options in our Mixing Bowl Set not only have nonslip silicone bases, but come with vacuum-sealed lids so you can store your slaw in the fridge if you prep it a day or two in advance. (More on that soon).
Think beyond cabbage
Yes, cabbage is the primary building block of most slaws, but get more creative with your produce choices. As long as it's chopped thinly, just about any hearty vegetable will do. We're talking broccoli, carrots, radishes, jicama, green beans and kohlrabi. Fruit like apples can add a touch of sweetness and texture. Go beyond the produce aisle, while you're at it: Nuts and seeds (like caraway, celery or sesame) add even more flavor and crunch.
Ditch the mayo
Look, we're not going to judge you if you coat your slaw with some mayo, a little apple cider vinegar to thin it out and a hefty crack of salt and pepper. The dressing possibilities here really are endless, so think about what flavor profiles you'd like to hit that would complement the rest of your meal. Go Asian-inspired with a dressing made of soy sauce and sesame oil, then toss in some toasted sesame seeds for extra crunch. Keep things dead-simple with a lemony vinagrette and loads of fresh herbs. Make a homemade buttermilk ranch (maybe one punched up with jalapeños) and add lots of chopped dill. Consider tahini or Dijon mustard. See? Mayo doesn't necessarily have to be in the mix.
Make-ahead is the way to go
Some dishes just taste better when they've had time to hang out and let all the flavors meld together. Slaw is one of them, so make it a day or two before you plan to serve it. Just make sure not to overdress it; if anything, underdress it a bit and add more right before you serve so that it doesn't get soggy in the fridge.
With these tips and tricks, a great slaw is just a couple of chops away.
