The 'Slaw to Slay the Rest of Summer

Soy-Glazed Pecans included, AND cookbook news!

Y’all! MY COOKBOOK IS ALMOST DONE DIDDLY DONE! I have my manuscript back in my hot little hands, and I am neck deep in the edits. They are not small, but nor are they insurmountably challenging. For that I am thankful. The photos are done. Layout is beginning. And I am finally able to develop new recipes, in a new vein. Including…THIS VERY ONE!

This week’s recipe is delightful, if I do say so myself. And very apropos for summer. I would dare call this #slawtoslay. Because everyone who tasted it when I was testing went ‘OMG WHAT IS THAT?’. It turns out, that taking a ridiculously creamy, but not too thick dressing, and letting shredded cabbage languish in it for a while, and topping it with soy glazed pecans is peak summer energy.

It’s bright, it’s lightly spicy, it’s full of wild flavor, satisfying salty, crunchy in all the right ways, and could literally be eaten as a meal if you don’t wanna cook in this heat.

Slaw that Slays

See also: Purple Cabbage Summer Slaw with Soy-Glazed Pecans

The reason why this slaw works so well? The umami. It’s an umami bomb! Without being cloying, or too salty. Some umami packed dishes just don’t do it for me in summer, because they are just over flavoured for what my mouth can handle. But this is balanced well with acidity (yogurt and lime), and packed with protein thanks to the greek yogurt! You’ll notice some weird omissions like…salt from the dressing. BUT the miso and the msg provide enough salt that you won’t miss it.