Rainbow Coleslaw with Citrus Vinaigrette

It’s starting to feel like summer in Northern California — the days are getting longer, the weather is getting warmer and the school year is winding down. And BBQ season is ramping up!

All of those things put me in the mood to make a summery coleslaw — light and colorful with a subtle citrus tang. I prefer chopping the cabbage and bell pepper by hand, to give the slaw a more rustic look, but I cheat with pre-shredded carrots. A sprinkling of salt in the prep process helps the veggies release some of their excess moisture, so that the finished product remains crisp but doesn’t get as watery.

Serves 6

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Ingredients

1/4 head green cabbage, sliced thin
1/4 head red cabbage, sliced thin
1 yellow bell pepper, sliced thin
5 oz shredded carrots
2 tsp salt
1/3 cup parsley, roughly chopped
honey lemon dressing
1 tbsp apple cider vinegar (optional)

In a large colander, toss the cabbage, pepper and carrots with the salt. Place the colander over a bowl and allow the veggies to drain for at least one hour, up to four hours. Rinse and drain thoroughly (patting dry with paper towels helps too).

Transfer the veggies to a bowl and stir in the parsley. Toss with the honey lemon dressing to taste. If you prefer a little extra tang, add the cider vinegar and toss until well mixed.

Pictured: Pyrex Yellow 404 Round Mixing Bowl 

Rainbow Black-Eyed Pea Salad

I can’t think of a better way to ring in the new year than with a colorful, bright and tangy salad that doubles as a good-luck charm. Black-eyed peas are a symbol of luck and prosperity in the South and a traditional New Year’s Day dish (usually simmered with greens and served over rice).

Here I incorporated them in a chilled salad that can be made up to one day in advance, serves a crowd and is vegetarian-friendly — perfect for a New Year’s potluck. If you’re not a fan of black-eyed peas, you can substitute pretty much any kind of canned bean — navy beans or garbanzos (or both) would be good too. The vinaigrette is also great on its own as an all-purpose dressing.

Adapted from Bay Area Bites’ Healthy Black-Eyed Pea Salad.

Serves 12

Ingredients

4 15 1/2-oz cans black-eyed peas, drained and rinsed
1 red onion, chopped fine
1 red bell pepper, chopped fine
1 orange bell pepper, chopped fine
4 stalks celery, chopped fine
1 bunch green onions, chopped
1 cup chopped fresh parsley
zest and juice of 1 lemon
3 tbsp rice vinegar (unseasoned)
6 tbsp olive oil
2 tsp coarse-ground Dijon mustard
1 tsp sugar
salt
pepper

In a large bowl, stir together beans, red onion, bell peppers, celery, green onions, parsley and lemon zest.

In a separate bowl, whisk together lemon juice, rice vinegar, olive oil, mustard, sugar and a pinch of salt and pepper. Pour over the bean mixture.

Stir until combined, then cover and refrigerate at least 1 hour. Season with salt and pepper to taste before serving.

Pictured: Pyrex Yellow 404 Round Mixing Bowl, Pyrex Spring Blossom 401 Round Mixing Bowl