One more month of summer to go and it's 54 degrees this morning! In fact, our weather has been such that it seems as if summer hasn't quite started. And I'm alright with it all. Still wanting chilled soups and just-picked vegetables. Still eating tomatoes like apples. Still planning that summer picnic (soon?).
My friend, Vicky K., served this cole slaw when she hosted our book group a few months back. It accompanied barbecued pork and baked beans and I thought it was one of the best cole slaws ever. It has such a freshness in taste. I think it will be a hit at my picnic. And, until that time, we enjoyed it on shrimp tacos the other evening at dinner.
2 cups shredded cabbage (savoy is especially nice)
1/3 cup thinly sliced green onions
1/4 cup chopped parsley
3 Tbsp sugar
2 Tbsp white vinegar (I used rice wine vinegar)
2 Tbsp vegetable oil
1 tsp salt
1. Add dressing to shredded cabbage mixture about an hour before serving.
Simply heat corn tortillas and spoon in boiled (or roasted) shrimp and the cole slaw.