Endless Summer Coleslaw
September is not my favorite month. Every Minnesotan can feel winter looming under the falling leaves. Winter is coming, as the Starks are fond of saying in The Game of Thrones.
But, summer just got here. I can hardly remember it!
I don’t like this change of seasons. Not one bit.
September also marks the anniversary of my brother’s fatal car accident, eleven years ago. I remember when I was student teaching one year after his accident and another teacher said to me that her friend had lost a son a decade ago and still became morose on anniversary days. I was stunned to hear this at that time; it brought more despair than the comfort it had intended.
To get out of my funk, I did some awesome things with some awesome people.
My parents, husband, and I drove the 2 hours south of Minneapolis to Wabasha and spent some quality time with bald eagles. My dad loves eagles – rightly so! They are so majestic and awe-inspiring. The National Eagle Center is a place for injured eagles to spend the rest of their days. I knew this place would be fun, but I was still surprised at how fun. It is well worth the drive. I’d do it again anytime.
The month wrapped up with my favorite 5K – Alexandra House‘s Walk for Hope. The Alexandra House is a non-profit organization that helps women and children get out of abusive relationships. I love this run not only because it is beautiful, but also because it supports this fantastic non-profit. This year, my husband ran for the first time too! I didn’t train at all this year, and yet I set a new personal record of 26:40! I could hardly believe it! It was a great way to conclude a tough month.
Earlier in September, Martin and I volunteered at the Minnesota Cheese Festival. Yes. This is as awesome as it sounds. Even more awesome was the fall-inspired meal we had with some friends afterwards. Since this was a spontaneous meal, I needed to bring something to it that didn’t require a lot of prep and was still delicious.
I brought coleslaw.
I know. BORING! … Not this coleslaw.
I’ve been making this salad all summer long and have yet to find someone who says it is boring. No oil, no dairy. It is tart from the lemon juice and creamy from the avocado and crunchy from the cabbage. It is awesome.
I was even more amazed at how well it complemented the chili and cornbread at this spontaneous feast. It went equally well with a Fourth of July party and was a hit at a family reunion. It is versatile enough to be a topping on a sandwich or eaten alone.
This salad is everything summer should be. I will be eating it all winter long.
- 6 cups shredded cabbage
- 1 small red onion, diced
- 1/4 cup chopped cilantro
- 1/4 cup shelled hemp seeds (optional)
- 1 avocado, diced
- 1 lemon, juiced
- 1/2 teaspoon salt
- Place the cabbage, red onion, cilantro, and hemp seeds in a large bowl. Place the avocado on top of the mixture. Pour the lemon juice over the avocado (this helps the avocado maintain a pretty color) and stir the salad well, until the avocado is evenly distributed throughout. Add salt to taste.
- I like to use purple cabbage because it is prettier than the green, but any kind will work great in this recipe. The hemp seeds are optional, but if you can find them, include them in this to make this salad a nutritional superhero.