Who would think to mess with something as simple as coleslaw? I came across a jar of chia seeds on the pantry shelf that sparked an idea. My mother-in-law used to feed a crowd of us at the lake cabin on a lot of summer weekends. Often the menu included  coleslaw that had with a slightly sweet, clear dressing with poppyseeds. It was really good but I didn’t want noticeable sweetness in this mix. My mom’s was standard coleslaw with mayonnaise and a little vinegar, and I didn’t want this too tart. This is a mashup of the two types.

Green cabbage was run through the grater on a food processor. I dug out the spiralizer to make curls from some big carrots, and then thinly sliced and chopped red cabbage to get a variety of textures. You could add thin slices of onion, or even pickled onion, but as much as I like raw onions they are off my list. Sometime maybe I’ll tell the story of the springtime radish and onion sandwich that led to a hospital stay and gallbladder surgery when I was 21. Or maybe that’s as much as you need to know about it.

I perked this up with lime juice but vinegar is the usual tartness in coleslaw. If you choose to use vinegar instead there are so many flavor choices – try apple cider, champagne, or sherry varieties. Chia seeds and paprika are unexpected twists on texture and heat. Sunflower seeds add a nice crunch but don’t add them to the coleslaw, where they’ll absorb dressing and get soft. Pass a little dish of them with the coleslaw so they can be added to each serving.

This is a summertime food side dish, great with grilled or smoked meat, or as a topping on fish tacos. Be careful if serving this at a picnic. Anything with mayonnaise and sour cream should not be left out for more than an hour or two, especially in hot weather.

– Joan, 15 May 2020