Spiralized Mint Summer Slaw

It’s a natural thing for me to begin craving more simplified and healthy meals when the weather begins to heat up.  I mean, would you want to eat lasagna outside on a hot summer’s day? Who am I kidding?  I can eat lasagna no matter what the temperature is outside.  Regardless, I tend to gravitate towards meals like this Spiralized Mint Summer Slaw when the thermostat crawls above 85 degrees.  This slaw is mayo-free and jam packed with fresh raw vegetables and flavorful herbs.  Perfect for a summer lunch by the pool, or a nutritious side dish at a barbecue!

Recipe adapted from Saveur.

Spiralized Summer Slaw with Mint

 

Author:

My Modern Cookery

Serves: 4 servings

Prep time: 15 mins

Total time: 15 mins

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Ingredients

• 1⁄4 cup chopped mint
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 clove garlic, finely minced or grated on a microplane
• Kosher salt and freshly ground black pepper, to taste
• 5 small radishes, julienned or spiralized
• 4 scallions, thinly sliced
• 2 carrots, julienned or spiralized
• ¼ english cucumber, julienned or spiralized
• ½ cup shredded red cabbage
• 1 bunch asparagus, trimmed and shaved using a vegetable peeler or mandoline

Instructions

1. Whisk mint, olive oil, vinegar, garlic, salt, and pepper in a bowl. Add radishes, scallions, carrots, asparagus, cabbage, and cucumber; toss to combine.

Notes

*You can prepare this dish a day ahead of time, if you wish. I would recommend prepping all of the vegetables and the dressing separately, and then dress right before serving.

*I used the smallest noodle blade on my spiralizer to prepare most of the vegetables. If you don't have a spiralizer, just slice the vegetables in thin matchstick sized shapes!

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