CABBAGE SLAW with CILANTRO YOGURT DRESSING

Yesterday I walked out of the house and finally smelled summer. It's been a really different summer this year so far with mostly gloomy days, an hour or two of sunshine and crazy high humidity. When we lived in L.A. B.B. (before baby) it was so unbearably hot in the summers I think I blocked it out. I welcomed the foggy mornings and nights we were having here in the South Bay because it took me back to my hometown Seattle days, but I have to say, when I smelled summer I was really happy.

To me, there is nothing better than the moment when you realize you are at the height of a season. I looked in our kitchen and it was overflowing with peaches, nectarines, plums, cherries, berries and corn. Nothing beats summer produce. So, like a crazy person, I made something with cabbage. I feel like I can be forgiven because it's a slaw, which is quintessentially summer, and I made an f-ing delicious gooey peach cake last week. 

Slaw is awesome and totally underrated, in my opinion. I love salads, but when it comes to too many crunchy raw vegetables in one bowl, it becomes a little hard on my jaw. Slaws are perfectly crunchy, but they've had enough time to swim in dressing to loosen that hard edge. This is one I make over and over because it's great with so many dishes. While this version has optional serranos, it's a must if you're not feeding littles.

We leave for Kauai on Saturday (!!), so I'll see you back here in two weeks with one of our favorite summer dinner recipes. Aloha!!

CABBAGE SLAW with CILANTRO YOGURT DRESSING

serves 8-10

1 head red cabbage (about 1 1/2 lb), finely shredded or grated through a food processor

1/2 cup green onions, roughly chopped

1/2 cup packed cilantro, roughly chopped, plus 2 Tbs for garnish

2 oz shallots, about 1 large

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1/2 cup plain yogurt (low fat or full fat)

1/2 tsp kosher salt

several grinds of black pepper

2 serrano peppers, roughly chopped, seeded if you don't want all of the heat

In a blender or mini food processor, finely chop the green onion, 1/4 cup cilantro, shallots and serranos, if you are using them. 

Add the olive oil, yogurt, salt and pepper and blend until smooth. 

Pour over the shredded cabbage and mix thoroughly. Adjust the seasoning to your taste. Cover and chill in the fridge for about an hour. 

Just before serving, sprinkle with the remaining 2 Tbs of cilantro. 

The slaw will keep covered in the fridge for a week.