Sweet summer slaw: A perfectly cool and delicious delight!

Welcome friends! I’m excited to share a delightful recipe that perfectly captures the essence of summer – Sweet Summer Slaw! This vibrant and refreshing side dish is the perfect accompaniment to any outdoor gathering or backyard barbecue. Packed with fresh ingredients and a burst of natural sweetness, this slaw is sure to become a favorite in your summer recipe repertoire.

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A few weeks ago, I took a vacation to Bar Harbor, Maine. If you have never been there and enjoy hiking, I highly recommend it! Of course hiking wasn’t my only joy of the trip, because what I really wanted was fresh seafood and everything Maine cuisine. I must say that I will NEVER eat a lobster again here in Central Pennsylvania and don’t even get me started on their blueberry pie!

The taste of summer slaw

While I was dining on lobster with butter dripping off my elbows, I noticed they served it with a side of slaw….but not any old slaw…..fresh sweet summer slaw! The base sauce for this slaw tasted so familiar to me and then I realized that it tasted exactly like the sauce I use for creamed cucumbers. Sweet with a touch of tang melds perfectly with the cabbage, pepper, cucumber, and onion. As soon as I got home, I recreated this slaw recipe and must say it tastes pretty darn similar! And now I would like to share my recipe with you.

Ingredients for sweet summer slaw

To create this mouthwatering sweet summer slaw, you’ll need the following ingredients:

• 1 head fresh cabbage, chopped (I prefer nappa cabbage)
• 2 bell peppers (red, orange, or yellow) chopped
• 2 cucumbers, chopped
• 4-5 spring onion (scallions), chopped
• 1/2 cup evaporated milk
• 1/2 cup sugar
• 3 tbsp apple cider vinegar (or more if you like it more on the tangy side)
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper

Make it!

Finely chop all the vegetables. I used a food processor for convenience, but you can certainly do it by hand if the mood suits you!

In a bowl, combine evaporated milk and sugar until the sugar is dissolved. To the bowl, add the apple cider vinegar and whisk until slightly thickened and salt and pepper to taste.

Add the vegetables and stir well to coat. Place the slaw in a container with a tightly fitting lid and refrigerate for at least one hour.

Variations

As I mentioned earlier, I use this base sauce recipe for other summer dishes, like creamed cucumbers. The sauce by itself makes a terrific salad dressing, or simply pour over a bed of fresh garden leaf lettuce for a perfect creamed lettuce side dish. Give this dish a try and make it a staple at your next outdoor gathering. Thanks for stopping by!