I don’t know about you, but right around April I start getting antsy for summer food. We have a really (really!) long winter, and while our spring is absolutely gorgeous, it tends to really take its time getting here.
We toy around with warm days that make my forsythia and magnolia buds tease us with slightly opening…and days where we have to pull the winter coats back out and brush the dusting of snow of the tulip leaves.
I have a special place in my heart for the veggies of spring, and after a long winter of greens and squashes, I load up on gorgeous spring produce to use them in any way I can – including taking the traditional summer picnic food of coleslaw and dressing it up spring style!
Packed with fresh flavor, and vibrant spring color this coleslaw is fantastic on its own for lunch, or as a side for dinner. Grill up some chicken on that first warm spring day you get and use the coleslaw as a side. It also gives an amazing crunch and flavor piled up on a grassfed burger!
- ¼ medium cabbage, sliced thin
- 7 radishes, sliced thin
- 4-5 stalks green onion, chopped (plus more to garnish if you wish)
- 2 TB chopped garlic scapes (If you can find them – the season is late spring. If you don’t grow garlic you can look for them at the farmer’s markets! The coleslaw is fine without them if you don’t have access.)
- ½ cup mayo (Homemade mayo preferable to avoid rancid oils. My simple egg free mayo blends up in just minutes right in the jar!)
- 1 TB juice from a lemon
- 2 tsp raw honey
- Sea salt and pepper to taste (this will vary based on what mayo you use)
- Everything into a medium mixing bowl and stir to combine. Let the coleslaw sit in the fridge for at least a half hour before serving.
For more fresh lunch ideas visit my Lunch Ideas board on Pintrest!
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