Here in New England, you never know what the weather will bring.  Now that we are experiencing a teasing of summer temperatures, I thought I would get in the spirit and make one of my favorite side dishes. As usual, I put my own spin (conformist, I am not) on the classic cole slaw dish.  This packs a moderately spicy punch. Usually, I make my own hot sauce for this recipe.  Here, I ‘ve listed a very good substitute that I used on the occasion when I accidentally dropped the entire container of sauce all over the kitchen floor. I will post a hot sauce recipe in the near future with a link to this entry. The hot sauce can be used for many dishes so it’s best if it has its own little post anyway!  I’ve included both a vegan and vegetarian version. With a serving of 8-10, in my house (just the two of us these days),  it is usually eaten within a day or two…it’s that good!!

8 cups shredded cabbage
2 cups shredded carrot
1 large onion, finely chopped
pinch of salt and pepper
3 tbsp rice vinegar
2 1/2 tsp Asian sesame oil
1 tsp Habanero sauce, (I use McIlhenny Co) or my homemade hot sauce

*1 cup of plain yogurt (if using greek, start with 1/2 cup and add more as needed) mixed with 1/2 tsp Dijon mustard (vegetarian version)
*3/4  – 1 cup of original flavored almond milk , this is less dense than yogurt so add a little at a time and moisten to your liking (vegan version)

Toss cabbage, carrots and onion in a bowl.  Season with salt and pepper.
Whisk together vinegar, sesame oil and hot sauce.  Pour over shredded vegetables.
Mix yogurt with mustard if making the vegetarian version. Pour into bowl.
Add almond milk to bowl if making vegan version.

Note: I have found that the spicy taste diminishes as time goes on with the McIlhenny Co. sauce but increases with my home-made version.  Taster beware!

What do you think of my summery slaw?  Leave a comment and let me know….