The other night, it was reasonably nice outside, and I had some random veggies from the CSA box to finish up, so I decided dinner needed to be black bean burgers and a slaw of some sort.
I’ve been working on perfecting my recipe for black bean burgers for a while now, and, while I’m close, it still needs a little extra something. They just always turn out too mushy. Any suggestions? I was thinking of adding some cheese, an egg, or maybe a grain like farro… just spitballin’ here. I would welcome any thoughts… I promise I’ll share the recipe as soon as it’s perfected, but it’s just not quite ready for prime time yet.
I will say, though, that with the addition of a little cumin and some fresh hot and sweet peppers from our garden, the taste of these burgers was amazing. Add some homemade pickles, and we’re just about there!
As for the slaw… well, it was perfect. I used this recipe as a base, but I had a couple of different veggies on hand that I just went ahead and threw in. The hubby called it “crazy slaw,” and I think that’s appropriate. The combination of broccoli, cabbage, and fennel was a great one, though, and the dressing was delicious.
It kept well in the fridge, and Nora devoured it, so I do believe I’ll be trying this again soon! A cold veggie side dish is always good in the summer, and anything that gets the kiddo to eat more vegetables happily is fine by me. The hubby and I both agreed that it would be even greater with some sliced almonds, so I’ve added those to the recipe, but it’s perfectly fine without them, too.
Broccoli and Cabbage Slaw with Fennel
Loosely based on this recipe from Smitten Kitchen
1 head of broccoli
1 small head of cabbage
1/2 cup buttermilk, well-shaken
1/2 cup mayonnaise
2 Tbs cider vinegar
1 tsp sugar
2 Tbs shallot, finely chopped
1 Tbs fresh parsley, finely chopped
1/2 cup thinly sliced almonds, toasted
salt and pepper
Trim the broccoli and cut it into large chunks. Core and quarter the cabbage, and peel and quarter the onion. Use a mandoline or food processor to cut the prepared veggies into thin slices, or you can do it by hand. Toss the sliced vegetables with about a teaspoon of salt in a large bowl, and Transfer to a colander to drain for about 30 minutes.
Meanwhile, whisk the buttermilk, mayonnaise, vinegar, sugar, shallot, and parsley together in a smaller bowl and season to taste with salt and pepper.
Press the vegetables out with a paper towel and transfer them back to the large bowl. Pour the dressing over the vegetables, add the sliced almonds, and toss well. Season with additional salt and pepper to taste.