As I’m writing this, it’s day one of our road trip, and we’re camped out near Cedar River in Iowa. Clark is reading a book and I’m well… doing this. I’ve already got more mosquito bites than I can handle and I’m hankering for a shower.
But for a rare moment, our iPhones are silent and it’s nice to feel so out here. Tonight’s background music is the occasional “moo” from a neighboring farm and the river bullfrogs trying to find a one-night-stand. Thankfully, I’m already shacked up with a hunk. *wink wink*
On one of the last days before our trip, we stopped by a produce stand with Clark’s parents to see what kind of summer goods they had to offer. Not surprisingly, their produce shack was full of bounty.
Have I ever told you why I love summer? Let me count the ways.
1. Fresh produce.
2. Bike riding.
3. Sweating all of the time and not caring.
4. Playing frisbee in soft grass.
5. Fresh produce.
6. Playing tennis.
7. Driving with windows down.
8. Growing my own fresh produce.
9. No snow.
10. Eating fresh produce while being outside.
Ok. I feel much better after declaring my love — I just couldn’t keep it a secret any longer. I’ll have you know, I could expand that list by at least 7382694 more reasons. But instead, I’ll just tell you about this perfect summer coleslaw.
Crisp, crunchy cabbage, sweet carrots, plenty of fresh dill, and a tangy, tart sauce that brings everything together. You’ll love because it’s reminiscent of a traditional coleslaw, but it’s amped up with fresher, brighter flavors. Alongside grilled sweet corn, atop a juicy burger, or as a post-sunny day snack, it’s a side made for summertime.
This recipe came about after we invited ourselves to dinner at my grandparents’ house last Sunday night. We had fresh sweet corn and a bunch of random ingredients from the produce stand. Cabbage + carrots = let’s make coleslaw, obviously. Keeping in mind that my grandpa is one of the top 5 most particular eaters I’ve ever met, I was determined to make a coleslaw that he liked. Lots of thought, care, and love went into this recipe. After dinner, his coleslaw bowl was empty. Success.
What that means is that anyone and everyone will like this recipe. You, your picky hubby, your pickier kids, and everyone at next weekend’s family reunion. This coleslaw will not disappoint.
But enough about the grub! It’s bedtime here. Or should I say air mattress time? Tomorrow, Clark and I will start the day at a nearby coffee shop and get onto the Lincoln Byway to cross Iowa. Our goal is to make it to the Badlands to set up camp before dusk, but given the fact that we’ll be on the lookout of farmer’s markets and produce stands, that plan may have to adapt.
We would love for you to follow our trip and give your food and sightseeing suggestions. We’ll be Instagramming when cell service allows it, so check out all of the adventures and leave us comments! #jcadventure2014
Tangy Vegan Cole Slaw
Tangy, tart and crunchy cole slaw is the perfect accompaniment for summer cooking. Just add a few ingredients to the bowl, mix, and enjoy!
- Prep Time: 12 mins
- Cook Time: 30 mins
- Total Time: 42 minutes
- Yield: 6 1x
- 1 head of cabbage
- 2 large carrots
- 3 tablespoons raw agave or honey
- 2 tablespoons vegannaise
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon fresh dill
- 1 tablespoon stoneground mustard
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Chop cabbage as finely as possible. Shred carrots thin as well.
- In a large bowl, combine all of the ingredients.
- Use a wooden spoon or rubber spatula to thoroughly mix all of the ingredients together.
- Chill for 30 minutes to 1 hour.