During this time of uncertainty with no end in sight, we’re going to cook with all the ingredients we have. The normal, the random, and those forgotten impulse buys we made a month ago. This is quarantined cooking. 

Whether you consider slaw a condiment or a side dish, the salad has more possibilities than its traditional slightly sweetened, mayo-based reputation. The vegetables remain the same, hearty and crunchy cabbage, root vegetables, and herbs. But the dressing can be a variety of things, as long as the dressing is creamy and thick enough to coat the vegetables. This version uses goat cheese and avocado – a great way to use overripe avocados – and a hint of red pepper chili flakes to make it a bit spicy. If you don’t want a spicy slaw you can sub one clove of roasted garlic instead. This dressing can be used for any salad, and is especially good on chicken salad.  ––Justin Burke 

Ingredients
½ head green cabbage, cored
½ head red cabbage, cored
1 pound carrots, peeled
1 bunch of cilantro, roughly chopped with stems
½ cup pine nuts, toasted
2 ounces goat cheese
1 avocado, peeled and pitted
⅛ teaspoon red pepper chili flakes
Water, as needed
Salt and pepper, to taste

Directions

1. Using a food processor with the shredding blade, shred cabbage and carrots. 
2. In a large bowl, mix together cabbage, carrots, and cilantro. Set aside. 
3. Using a blender, add goat cheese, avocado, red pepper chili flakes, and a pinch of salt and pepper and blend until smooth. Add a splash of water a little at a time and pulse to thin. You want a loose consistency but still thick enough to coat the vegetables. 
4. Toss the vegetables with the dressing and season with salt and pepper to taste. 
5. Serve in a bowl and sprinkle with pine nuts. 

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