Summer Slaw

Summer Slaw

For the salad, prepare and toss the following in a large bowl.

  • 1/2 purple cabbage, shredded
  • 5 small carrots, fine julienne
  • 4 green onions, thinly sliced on a bias
  • Handful of basil leaves, chiffonade

For the dressing, process together:

  • 1 egg yolk
  • 1 chipotle in adobo, chopped
  • 1 clove of garlic, minced
  • a few dashes of Chipotle Tabasco
  • 1/4 c white vinegar or lime juice, preferred
  • salt and pepper to taste

With processor running, slowly drizzle in 1/2 c canola oil until emulsified.

1 comment | , , , , , ,

«   »

One comment on “Summer Slaw”

  1. Tom 28 July, 2009 at 9:09 pm

    My apologies to Chris from Blackbird Cafe for basically ripping off his chicken salad. But hey, cabbage, not radicchio. And no chicken.

    Posts linking to this post

  1. July 29 Morning Roundup Part II « The Heavy Table 29 July, 2009 at 10:31 am

    […] praises the “B” of Nick and Eddie’s CBLT, Tom of MarthaandTom makes a vibrant summer slaw that may or may not be a rip-off of Blackbird Cafe’s chicken salad (let’s just call it […]

  2. MARTHAANDTOM » Refrigerator Pickles 7 August, 2009 at 7:57 am

    […] was two weeks old, a large bag of cucumbers that I had no chance of finishing, and the rest of the summer slaw from earlier in the week (which, obviously, was not […]

Leave a Reply