When summer rolls around, we get grilling. And, I firmly believe that when you grill the main course outdoors, you keep the indoor cooking to a minimum. As in, don’t turn on the stove. Of course, this means we end up eating a lot of salads because I’m super lazy when it comes to ideas for eating.
This year, I have two new non-stove salads that have made it into the rotation. (Well, mostly non-stove…) There’s a coleslaw that takes a bit of forethought, but is relatively quick to toss together. And, the other is pretty easy to make with minimal effort. The coleslaw comes via epicrack and the other salad is something I just kind of threw together one night. (But, I in no way invented this salad… I think it’s a pretty standard combo of flavors.)
Jim ‘N Nick’s Coleslaw
- 1 2 lb head of green cabbage, quartered, cored, cut crosswise into ⅛” thick slices
- 1¼ C apple cider vinegar
- 1 C sugar
- 1 C peeled, grated carrots
- 4 green onions, thinly sliced
- ¼ C mayonnaise
Place the cabbage in a large bowl. Add vinegar and sugar; toss to coat. Cover and let stand for 30 minutes. Toss cabbage mixture well; cover and let stand 30 more minutes. Drain cabbage. (You can make this 8 hours ahead. Cover and chill.)
Transfer drained cabbage to another large bowl. Add carrots, green onions, and mayo; toss to coat. Season with salt and pepper. (I let mine sit for an hour in the fridge before serving.)
This is a pretty standard slaw… not spicy, not crazy with the mayo. The vinegar isn’t overpowering. And, it gets better the longer it sits in the fridge. Make a big batch so you can have it as a side one night, and then as a topper for burgers or hot dogs the next night.
I’ll Call This Fresh Like Water Salad
- ¼ large, seedless watermelon, cut into biggish chunks
- 1 large cucumber, peeled and cut into ¼” rounds
- 1 C balsamic vinegar
- 1 bag bitter greens (I like arugula, but spinach or dandelion greens will work as well.)
- 1 C goat cheese, crumbled (I’ve also used blue cheese crumbles.)
- 2 T extra virgin olive oil
Put the watermelon and cucumber into a strainer over the sink and sprinkle with a bit of salt. Let this sit and drain while you prepare the rest of the salad.
Boil the vinegar over medium heat until you have about ¼ C. (OK, you have to turn on the stove, but it’s only for about 10 minutes.) Let the vinegar cool slightly.
Transfer watermelon and cucumber to a large bowl. Gently toss in the greens and cheese. Drizzle the vinegar and olive oil over the salad.
You need to serve this one right away. Even after draining, the liquid from the watermelon and cucumber will wilt the leaves pretty quickly. I like leftovers the next day for lunch, but I’ve always liked super wilty salad. The best part is that if you don’t tell people who are eating it, they’ll assume the watermelon is tomato. Then, they get a bit of a surprise.