Fall Slaw Y’all!
I actually made this slaw for Labor Day and I was thinking summer slaw. But, now it is Fall I’m calling it a Fall slaw. Even though it is still very hot in our part of Texas it’s still Fall. When I was a kid I always associated Fall with going back to school and little plaid dresses with ties in the back or in high school with long plaid skirts and “bobby socks”.
The more I thought of this recipe I thought of Fall fruits. Cranberries and apples are Fall fruits, so this should be my go-to FALL SLAW recipe. The pistachios along with the apples add a tasty little crunch to a sometimes boring cabbage slaw. The hot honey adds a little hotness to balance out the sweetness of the fruits.
Anything with pancetta on it just has to be good.
Several years ago we were in Italy and had some of the most wonderful food. I packed a little menu dictionary to translate menu items from Italian to English. We kept seeing “rocket” salad on the menu and finally ordered it and found out it was arugula. We had been eating arugula for years, but “rocket” salad sound so much more interesting.
It was so much fun trying to pronounce things from the “Italian” menu (we never asked for the English menu), and all the waiters were so patient with us trying to work our way through reading the menus. If we pronounced something wrong, they would just smile and tell us the correct way of saying the item.
There are so many summer vegetables out now, it would be a crime not to try something different with all those wonderful things you may be picking up at your farmer’s markets in your area.
Kumquat, corn, avocado and a few other things makes this a great summer salad to serve with your steak which I am making tonight for my daughter along with a chimichurri sauce.
I teach technique classes at Williams Sonoma and earlier in the week I saw that I was suppose to make a roasted corn salad that tomatoes and feta. As usual, I started thinking of ways I was going to tweak this and I have made my version twice this week.