SWEET AND SOUR VEGETABLE SLAW!! FROM NANNY'S RECIPE BOX!!

Let's use the sweet and sour dressing I shared in a previous video to dress this amazing summer classic from my grandmother! Here Salut Freuling or spring salad is really a delicious sweet and sour vegetable slaw. I am pretty sure I have butchered her name of this dish, but I have not ruined the final outcome. This slaw is crunchy, sweet, sour and has just a bit of a peppery bite in the back. The best part here is that this can be made well in advance and kept for a very long time in the fridge so you can just open, scoop and eat to your hearts content all summer long!

This salad or slaw really reminds me of a classic Amish style slaw with lots of flavor and lots of crunchy veggies. You can add things you love or take away things you don't. I have chosen to start with a couple bags of coleslaw mix here that have white and red cabbage along with shredded carrots, but you could just as easily use half a head of white cabbage sliced super thing and a wedge of red if you desire. I always love to use both for color, texture and flavor.

To the cabbage I have added a selection of vegetables that you can customize to suit your taste. Celey, sweet onion, red bell pepper, green bell pepper, carrots and radishes. All of the above have been sliced very thin. The celery has been diced. The peppers and onions have been sliced in long strips and the carrots and radishes were run through a rotary hand crank slicer to create thin disks. The goal here is thin. You could add other things you love like chives, green onions or spring onions. Add in some peeled and seeded cucumber either in dices or thin slices. jicama would be great in here cut into matchstick pieces or even some apples. The point is that you can add or take away what you want. This can easily be converted into an autumn style slaw by simply changing up the ingredients.

The veggies are all tossed together in the largest bowl you have on hand. If you don't have a giant 16 quart bowl like I do, you can use a big stock pot or a big roasting pan to get the job done. Even a big plastic tub will do the trick. Mix until well blended. Then pour over the entirety of the sweet and sour dressing that we made previously in another video. Using your hands mix this all up together to get everything well coated and get that party started.

If you missed the sweet and sour dressing video, you can watch it here;

Next place the slaw in an airtight container with a lid or a big jar that you can seal. Allow this to sit in the fridge for at least a couple hours, but over night is best before serving. This only gets better the longer it sits. Just be sure to stir well each time before you get ready to eat it that way the juices in the bowl can be enjoyed as well. Since this contains no mayonnaise, this slaw will keep in your fridge for a very long time. Up to one month, if it lasts that long!

This is a great salad to take to a picnic or potluck and if it is a bit too big of a recipe for you then you can easily cut it back to suit your needs. As with the dressing, this is more of a guideline or a road map than a recipe. Its something you simply cannot mess up as long as you don't add veggies that are too watery, you should be fine!

I hope you give this sweet and sour vegetable slaw a try sometime soon and I hope you love it!

Happy Eating!!

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