Now that Memorial Day is a couple of weeks behind us, it’s “officially” summer, even if the solstice is still 2 weeks away. I know this because I just popped the first bright yellow cherry tomato off one of the tomato plants and ate it right there in the garden with the sun beating down. Mmmmm! I love taking a bowl of them to work to have with my lunch. Such a nice change from our usual green salad.
Eating that cherry tomato is actually how I discovered that I accidentally bought two cherry tomato plants rather than a cherry and a big tomato plant, as I had intended. Ooops! That’s okay. It was an excuse to go buy another tomato plant and a few corn plants as well. Now I have an even bigger “farm” than I did before and, more important, even more tomatoes this summer.
So I go a little nuts with the summer veggies. My next-door neighbor saw me as I was carrying the box of plants to the garden and exclaimed…”more plants, Jeannine? Is that CORN? Big corn or little corn?” Truth be told, I didn’t know there was a difference. I guess I’ll find out. And I’m still laughing about the incredulous look on his face. Hmmm, I guess it’s like the cookbook thing. I may have a veggie problem.
This salad is ideal for the warm, humid days of summer. Other than a few items during the holidays, I don’t have a lot of go-to recipes that I make all the time. My husband often jokes about my “5-year rotation” on recipes. This salad is the exception. I first prepared it many years ago while living in Athens, Greece. I served it at a Memorial Day picnic I had at my house and it was a huge hit. Sour cream was totally unavailable in Athens, but Greek yogurt made a great substitute, and I’ve used it ever since.
Coleslaw with Pineapple and Jalapeño
The jalapeño in this recipe does not make this salad fiery hot, rather it adds a nice spiciness. Feel free to adjust up if you like a little more heat, or even leave it out. The salad can be made 1 day ahead.
1 cup mayonnaise
1 cup Greek yogurt (or sour cream)
3 tablespoons Dijon mustard
3 tablespoons sugar
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped pickled jalapeños
1/2 pound cabbage, cored and sliced (approx. 8 cups)
1/2 fresh pineapple, cored and trimmed and cut into 1/2-inch cubes (approx. 2 cups)
3 green onions, sliced
Whisk the mayonnaise, yogurt, mustard, sugar, lemon juice, salt and pepper in a large bowl. Stir in the chiles, then add the cabbage and pineapple and toss to combine. Cover and refrigerate for 1 hour.
Right before serving, stir in the green onions and adjust the seasoning if necessary.
Adapted from The El Paso Chile Company’s Texas Border Cookbook by Park and Norma Kerr