Summer Slaw with Blackberries

Each time I make this Summer Slaw with Blackberries, I am carried back in time. I vividly remember the summertime ritual of picking blackberries when I was growing up.  We would scout out abundant vines along roadsides and pile out of the car with our buckets. Each of us carefully reached among the barbed branches to select the plump, dark fruits.  Into our buckets they’d go, our fingers stained purple as we reached into the briars again for a few more.  At home we’d show off our haul by making blackberry cobbler, a sweet burbling baking dish of fruit topped with a biscuit-like roof.

This summery slaw uses blackberries in a different way.  Instead of being sweetened and cooked, the berries go into the salad bowl raw, providing a burst of fresh flavor and a nice surprise to each forkful of salad.  With blackberries readily available at the market these days, I don’t have to worry about finding them in the wild.

I adapted this recipe from Diana Henry’s cookbook Simple.  Henry employs toasted caraway seeds to give her slaw a licorice bite and dried chile to deliver heat.  I decided to simplify further and leave out those two elements.  Another swap I  made was exchanging walnuts for pecans. With my Southern memories regarding blackberries, I had to give pecans a role. Finally, I exchanged the raw red onion in Henry’s recipe for some tamed minced shallot, creating a more subtle onion flavor.

Aside from the blackberry treats, this slaw is all about texture.  Soft, thinly sliced spinach leaves nestle up to crunchier cabbage strips.

A small apple adds some naturally sweet crunch, and toasted pecans create a savory note.  The result is a multi-hued salad with layers of flavor and interest in each bite.

While I have some favorite creamy cole slaw recipes, I appreciate that this slaw uses no mayonnaise, instead relying on a mustardy vinaigrette with maple notes.  The dressing is subtle, not assertive, and lets the fresh elements in the slaw really shine. I like to toss the spinach, cabbage, and apple with the dressing before adding the pecans and blackberries.

I think this slaw is a great addition to summer dinners. It pairs well with grilled proteins, burgers, or sandwiches.

It’s also lovely as part of a dinner built totally of salads.  And while I’ve called it a summer slaw, it would fit right in at  the fall table.

Each time I make it, I’m able to transport myself briefly to that roadside in Louisiana, with blackberries tempting us right beyond the briars.

Summer Slaw with Blackberries

Sunnyside Cook

Dawn Dobie

Colorful and full of different textures, this summer slaw with blackberries will be the star of your next gathering.

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Prep Time 20 minutes mins

Cook Time 0 minutes mins

Total Time 20 minutes mins

Servings 6

Ingredients

  

For the dressing

• 1 1/2 tablespoons cider vinegar
• 1 small shallot finely chopped (about 1 tablespoon)
• 1 1/2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• 1/3 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the slaw

• 2 1/2 cups fresh spinach leaves stems removed
• 1/4 small red cabbage cored, leaves very thinly sliced (about 5 cups)
• 1 small apple cored and cut into 1/8-inch thick matchsticks
• 2 tablespoons pecan pieces toasted
• 3/4 cup blackberries

Instructions

 

For the dressing

• Place vinegar in small bowl or measuring cup. Add shallot and allow to sit for about 10 minutes.
• Mix the maple syrup and Dijon mustard with the vinegar. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper.

For the slaw

• Stack spinach leaves atop one another on a cutting board in bunches. Cut the leaves into thin slices. Place in large bowl.
• Add sliced cabbage and apple matchsticks to the bowl and toss. Pour half of the dressing on the spinach-cabbage-apple mixture and toss. Taste to see if the slaw needs more dressing, salt, or pepper. Dress further or season as needed.
• Add the pecan pieces and half of the blackberries . Gently toss again. Sprinkle remaining blackberries on top and serve.

Notes

Adapted from Diana Henry's Blackberry & Caraway Slaw in her cookbook Simple.