Last Independence Day, a friend threw together an impromptu barbecue. I had a lot of cabbage and set about making a slaw.
Cabbage is a great anytime vegetable, mostly because it will keep for weeks in the refrigerator without going bad. Cabbage is also inexpensive and vitamin rich. Coleslaw slathered in mayonaise detracts from all the healthy qualities of a head of cabbage, mainly by adding fat and oil.
By eliminating the mayonaise and adding a handful more vegetables, the slaw offers a light salad to compliment grilled food. I dressed it lightly with sesame seed oil and vinegar, though more complicated dressing recipes might offer a complexity in flavor that I lacked. The bell peppers and carrots added both color and sweetness.
Yellow bell peppers
Slice or shred the cabbages. Thinly cut carrots and bell peppers to roughly the same size. Add sesame seeds and toss in a dash of sesame seed oil and vinegar.