Believe it or not, it has been about 100 degrees here for the past 2 days!  But I refuse to complain, even though by the time I finished picking blueberries, green beans, cilantro, and basil at our farm yesterday, I was drenched and literally dripping sweat. (And we had dinner guests due to arrive shortly after I got home!) I’m pretty sure I’ve said it before, but I would MUCH rather be hot than cold.  June was just plain cold and rainy, so I am savoring these summer days, even though they are sweltering lately.

 The veggies were so abundant at the farm yesterday, and often it’s difficult to figure out how to use all of them in a timely manner, but this recipe works to get them gobbled up quickly.  I’m calling it Kitchen Sink Cole Slaw, because you can just throw about everything (but the sink!) in this recipe as long as it’s shredded finely ~ carrots, radicchio, purple cabbage, Chinese cabbage, green cabbage, leeks, green onions ~ even radish, kohlrabi, and fennel might work well if you’re adventurous. (Food processor will be quite handy here!)

Then, just make a dressing out of some of the following items: mayonnaise, yogurt, half and half, honey, maple syrup, olive oil, and a bit of your favorite vinegar.  Toss the dressing with the shredded veggies and enjoy a side dish that doesn’t require the oven or the stove top and uses lots of healthy veggies! (I usually turn my kitchen into a sauna on these hot days, because I can’t think of any meals that don’t require heat.)

How’s that for vague instructions?  

You can do it. Just trust yourself and taste as you go.

(Fortunately, my kids LOVE cole slaw.  I’m sure the maple syrup has something 

to do with it!)