Spring means colors popping out around every corner. So why not include those bright colors in your food? This colorful–and flavorful–Springtime Confetti Slaw will brighten your plate, and your palate!
Disclaimer: I am not a fan of cabbage. Well, let me correct that just a bit. I’m not a fan of traditional green cabbage. You know, the stuff that is used to make colcannon for St. Patrick’s Day. The leaves used for stuffed cabbage. The side dish drenched in some awful store-bought coleslaw dressing. <shudder> There is an aftertaste that does absolutely nothing for me. There. I said it.
OK, now that I got that out of the way, let me tell you about the kind of cabbage I DO like. I like red cabbage, usually in a salad. I like Napa cabbage, because it’s milder in flavor and is more delicate. I like versions that tend to be used with fish tacos. The crunch is the perfect topping for a dish like that.
So this version of a beautiful-looking slaw I saw on The Wicked Spatula got me thinking. If I don’t LIKE the regular old run-of-the-mill cabbage in something, why not change it up? So I did, and it was fantastic! A new spring and summer side dish has been born, and it rocks, if I do say so myself.
Like so many dishes that use fresh produce, I love the versatility of the ingredients. If you don’t have one particular thing that is called for, another with similar taste or texture can sub in beautifully. And anything that looks (and tastes!) as beautiful as this Springtime Confetti Slaw is worthy of any outdoor grilling party you may have.
How else would YOU change up this great recipe?
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