Summer on the calendar and in the Earth’s position to the sun may have started two weeks ago, but July 1st seemed to really start the summer heat in these parts. That time of year when you don’t want to have a stove or oven longer than a few minutes or it heats things at home too much. (not all of us are blessed with air conditioning…that’s what putting your head in the freezer is for haha).
If I have to cook something with a heating source, I like to do what I can in my slow cooker overnight when it’s cooler. Last night I did my favourite Ham Hock Pulled Pork recipe in the slow cooker. A great hack to get super smoky pulled pork without standing over a low n slow barbecue for hours and hours.
And one of my favourite things with pulled pork is a nice slaw. A traditional cabbage/carrot slaw is nice, but I wanted to do a slightly different twist on an old school method of coleslaw. Many older recipes call for a bit of pickle brine in the dressing. And since my lady likes bread and butter pickles on her pulled pork sandwiches, there’s usually the brine around from the gradually emptying jar. And instead of baked beans (which can also be done in a slow cooker), when it’s this hot, the cooler the eating the better, so I had some of yesterday’s Grilled Asparagus and Lentil Salad on the side as well. A cold “baked beans” as it were.
But back to today’s recipe, the Summer Slaw, using the first freshness of pea shoots (the sweet top leaves of a growing sweet pea plant), radishes and sweet, new summer carrots.
1 cup August Organics carrots, coarsely grated
1/2 cup Sparrow’s Nest Organics radishes, julienned
1/2 cup Edgar Farms pea shoots, julienned
1/4 cup Bles Wold plain yogurt
4 tsp Jungle Farm bread and butter pickle brine
In a medium bowl, combine the yogurt and pickle brine. Add the grated carrots, julienned radishes and pea shoots. Toss with the dressing using your fingers to lightly coat all the vegetables. Serves 4 as a side to a barbecue dish (pulled pork, ribs, etc) or serves 2 as a main salad course.