Commensurate with the rapid onset of summer heat, I've been craving summer foods. Watermelon and cole slaw are most in the forefront of said cravings, for reasons I can't understand. I'm holding off on the watermelon for now*, but here is my take on coleslaw:
It doesn't have mayo in it, but it does have cilantro and scallions and a habanero and garlic and lime juice and black beans and cabbage and sweet potatoes and... okay, so maybe it's heartier than your typical summer coleslaw. The point is, this is a chunky, cool, fresh dinner, surprisingly filling and unsurprisingly peppy on the tongue. It's that habanero, I tell you.
In other news: I got a cast-iron skillet for free yesterday! I also got a bunch of ingredients (red wine vinegar, soba, hoisin sauce) for free, but more importantly... skillet! What do you think I should do with it first?
*For you veteran readers, last summer's posts may have indicated to you that I can and will eat most of a watermelon in a four-hour period. Self-control: I do not have it.
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