The summer slaw you didn't know you needed

Cabbage, dates, snap peas, and chiles

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I’m packing ingredients, tools, and my swimsuit to lead a foraging and cooking retreat this weekend, so I’ll just get right to it. Ditch the mayo, go for flavor that refreshes - it might even give you a little *smack* - and make this slaw all summer long.

This is the salad you didn’t know you needed. Once you make it I guarantee, you’ll swoon, too. It is everything: crunchy, juicy, bright, moments of sweet, gives a sharp punch, plus a little heat. The idea emerged from my love of snap peas and the ever-undersung cabbage. I adore Nuoc cham sauce and figured, after bathing this crispy mushroom salad and hearing the rave reviews, this dressing could do lots more. Dates are the wild card in this slaw, imparting a helpful sweetness to complement the garlic and fish sauce pow-pow.

My dates were admittedly older, which meant they were not as pliant and there was more crystallization on their surfaces. This was actually a benefit as they retained some textural contrast once we dove in. Whether your dates are older or fresh, this slaw will be great.

The slaw will collapse considerably the longer it soaks up the citrusy, zippy dress, and the dates “melt” into the salad, delivering pockets of sweetness. If this slaw is your side for a grill feast, get everything prepped and reserve the vinaigrette separate from the slaw elements, then toss everything together 15-20 minutes before serving.

Here at Catbird Cottage, this batch has provided wonderful eating for a few days. The juiciness - and sharpness - make a terrific accompaniment to richer and denser foods like frittatas, rice, grilled meats, or tossed through noodles for a terrific summery pasta salad.