Real world blogger honesty. It is hard to come up with ideas each week for the Friday Five. Sometimes I feel like my brain has simply turned off. Sometimes coffee helps, but most of the time I turn to you – my wonderful internet friends to help me with ideas. (love you all, seriously.) Today’s fantastic idea came from the Facebook page and couldn’t be more appropriate on the first day of summer. Have an idea for a future Friday Five, recipe, or a favorite slaw recipe to add to our list? Let us all in on it in the comments.
This is one of my favorite slaws and I make it year round to pair with any type of smoky, sweet slow cooked meat. Instead of mayo it uses a combination of lemon, olive oil, and honey. It’s refreshing and delicious. To make it lower calorie, reduce the olive oil in half and just use 2 tbsp. You can also use sesame oil if you want to give it an Asian spin.
I love everything about this “Super Healthy Slaw” from The Healthy Foodie. It starts with traditional slaw ingredients and then works in fresh grated coconut, sunflower seeds, dried cranberries, ginger, a touch of Asian hot sauce, and some vinegar. Completely satisfying and a great combination of sweet and savory.
I love this recipe for Broccoli Slaw from the Smitten Kitchen. Its fairly traditional with broccoli, almonds, cranberries, red onion, and a creamy dressing. The trick to lighten up this delicious recipe is to use low fat or fat free mayo and buttermilk. You can cut out major calories this way and still enjoy a delicious, creamy slaw.
With the abundance of stone fruit starting to show up in markets, this fruit based slaw that only has 72 calories per serving is perfect for summer gatherings. The recipe calls for 1.5 pounds of any type of stone fruit paired with scallions, a hint of curry powder, ginger, and rice wine vinegar. Sometimes I like to add about 1/4 cup of mint or cilantro to add a fresh flavor.
This simple slaw relies on crunchy cabbage, jicama, and celery all brought together with store bought peanut dressing. It pairs great with any Asian inspired dish and can serve as a base for a meal when topped with chicken, shrimp, pork, or steak.