23 July 2012

At this time of year, when the sun is high in the sky and the heat rises, coleslaw is a welcome relief. Cool, crunchy and requiring no heat to prepare, I enjoy a big helping of this classic salad. Here's a Georgian version I've made, and also been served, in Tbilisi.

Finely slice any crunchy vegetables that are easily accessible-- carrots, cabbage, red and green peppers, raw beets. Finely dice some dill and parsley. Toss all of the vegetables and herbs together and mix with the juice of two lemons and a dash of olive oil. Generously season with salt and pepper.

1 comment:

Kris said...

Yum! I'm going to make this tonight!

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