Summer Slaw Reinvented: Miso-Sesame Dressing and a Call for Change

Compiled by the editorial desk with reference to the original blog post and its cited sources.

In a heartfelt post that blends culinary enthusiasm with a sobering reflection on school safety, the creator of the popular food blog Smitten Kitchen has introduced a new summer slaw recipe, while also using the platform to address the emotional toll of recent mass shootings on parents.

The post, published this week, features a crunchy, lettuce-free slaw designed to withstand the heat of summer without wilting. The recipe, which the author describes as the opening of "slaw season," is built on a base of thinly sliced cabbage and a mix of vegetables such as carrots, cucumber, celery, bell peppers, sugar snaps, or snow peas, all tossed in a savory miso-sesame dressing.

The inspiration came from a vacation in Florida, where the author tasted a similar salad by a pool and decided to recreate it at home. After experimenting with a ratio of two parts vegetables to four parts cabbage to one part crunchy elements, and testing three different dressings, she concluded that the best pairing was a miso-sesame dressing originally used in a Miso Sweet Potato Broccoli Bowl.

Recipe Highlights

The dressing combines fresh ginger, garlic, tahini, white miso, honey, rice vinegar, and toasted sesame oil, with a touch of Sriracha for heat. The salad itself is a mix of four cups of sliced vegetables, two cups of thinly sliced cabbage, a cup of chopped salted peanuts, and a cup of sliced scallions, with an optional handful of cilantro. For those seeking a heartier meal, grilled chicken thighs brushed with honey and dark soy sauce can be added, or tofu for a vegetarian option.

The slaw is designed for portability, holding up for hours and even days if the dressing is kept separate. The author suggests it's perfect for picnics, beach trips, or lounging by the pool, saving you from concession stand lines.

A Sobering Note

However, the post takes a serious turn as the author acknowledges the difficulty of writing about food while the nation grapples with gun violence. She mentions the anxiety of dropping her six-year-old off at elementary school and the dread that accompanies the possibility of a tragedy. She notes that the United States has experienced more mass shootings than days in the year so far, a statistic that underscores the urgency of the issue.

The author points to potential solutions, citing a New York Times article, and encourages readers to support organizations such as Everytown for Gun Safety and Sandy Hook Promise. She also addresses the term "Asian Chicken Salad," noting the pushback against labeling dishes with miso or ginger as representative of a continent of 48 countries.

The recipe, which takes about 25 minutes to prepare and serves four, is a testament to the idea that even in difficult times, the simple act of preparing a meal can be a form of resilience. As the author puts it, the salad is meant to "tag along with you on the good life," a small comfort amid the complexities of the world.