Food & Entertaining - Garden to Table

Salads for a crowd

New flavour twists infuse classic standby salads to liven up the crowd at this year’s backyard bashes

Crunchy vegetable slaw (shown above)
Serves 6 to 8

2 cups finely sliced red cabbage
2 cups finely sliced white cabbage
½ head finely sliced fennel
2 carrots, peeled and shredded (try yellow, purple and red for extra colour)
2 yellow beets, peeled and shredded
¼ cup apple cider vinegar
1 tbsp olive oil

1 tbsp brown sugar
1 ½ tsp kosher salt

Pinch cayenne pepper
2 tbsp grainy mustard
1 tbsp chopped fresh chives

Coleslaw can be made by thinly slicing all the vegetables by hand with a knife or on a mandoline, but it’s far easier and faster if it's done in a food processor. The cabbages and fennel are best cut with the slicing attachment, and the car­rots and beets are best done with the shredding attachment.

Place the prepared vegetables in a large bowl.

In a small bowl, whisk together remaining vinaigrette ingredients and pour over the slaw. Mix together gently with a spoon or using your hands.

For extra crunchy slaw, dress the salad just before serving.

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