As you can probably guess from the title, I’m still in Wisconsin. (What could be more Wisconsin the bratwurst? OK, maybe cheese…) Anyways, I’ve been indulging in a few of my favorite foods and drinks while I’m here. The beauty of being here in August is the bounty from my mom’s garden. I’ve been indulging freely, which may have made me a bit fragrant on my last run. Ahem. I’ve eaten more cucumbers, grape tomatoes, zucchini, and eggplant than most people eat in a year! I’ve also gorged on my mom’s awesome coleslaw. It’s her version of the coleslaw that their host family fed them when my parents visited the Ukraine a few summers ago. I am not a fan of creamy coleslaw, but this vinegar based coleslaw totally floats my boat.
- 2 T sunflower seed oil* (toasted sunflower seed oil is best if you can find it)
- 2T apple cider vinegar*
- 1 head of cabbage
- 1 T sugar*
- 1 T lemon juice* (from a lemon, not the concentrate stuff)
- 1/2 medium thinly sliced onion (optional)
- thinly sliced bell pepper or carrots (optional)
- Kosher salt
- *Ingredient amounts will vary depending on the size of your cabbage and your personal tastes. Err on the side of not enough and add more after taste testing.
- Shred or very thinly slice the cabbage. Add whichever other veggies you want.
- Pour sunflower seed oil over cabbage and toss.
- Pour apple cider vinegar over cabbage and toss.
- Pour lemon juice over cabbage and toss.
- Sprinkle on sugar and toss again.
- If you are serving immediately, sprinkle kosher salt to taste. If you are serving later, wait and add salt until right before serving.
When I’m not gorging on fresh veggies, my food choices have not been quite as healthy. I’ve been trying to get in my Wisconsin fix since I won’t be back until at least Christmas. I’ve had cheese curds a few times. (Cheese curds, AKA squeaky cheese, are amazing. They are even more amazing when they are fried.)
I’ve sampled a few Wisconsin beers. (Spoiler: the Bacon Bomb beer did not actually taste like bacon.)
I’ve also been enjoying a few beer brats. Yes, that’s a thing – bratwurst cooked in beer is about the best food in Wisconsin. Beer, brats, sauerkraut, mustard? Sign me right up. It’s a really good thin that in addition to all of the eating, I ran 45 miles last week! (For comparison, I never broke 40 miles a week when I trained for my first two marathons and I’ve only broken 45 miles a week 12 times in my entire running career!)
Haven’t ever tried beer brats? Here’s all the information you need!
Check out Get Your Brat On: Cooking with Wisconsin’s Favorite Sausage
I’m linking up today with Deb and Tina for their Meatless Monday recipes and HoHo and Tricia for their weekly wrap up.
Disclosure: this post was sponsored by Mode Media, but all opinions are my own.
Mmm Brats are never NOT GOOD! ha ah! 😉 I could totally eat 5 in one sitting and then want more!
I know, right? So good!
Ive never ever eaten cole slaw
EVER.
now if you made it and brought it over?? ID BE GAME 🙂
I’ll be right over…
Now that coleslaw looks good. I’m not a fan of how heavy we make ethnic dishes in this country. Italian food was so much better in Italy because it wasn’t heavy. So much of it here is cream based where theirs is light and crisp, and perfect.
It’s really good and super healthy. I like it so much better than most of the southern coleslaws I’ve had.
I’m not a big beer fan, I know don’t flame me and I’m so not sure I’d even try the bacon bomb even after you said it didn’t taste like bacon lol but I would so try the cole slaw! 🙂 I also love just about any kind of cheese and you are right cheese curds are simply ahhhhmazing! Thanks so much Erika for linking up with us this week! I hope you have a great time while in Wisconsin!
I’m a firm believer that there’s a beer out there for everyone – you just have to find the style that works for you.
The coleslaw is yummy and pretty healthy too.
I don’t like creamy coleslaw either (not a mayo fan). But this looks delicious. So does the fried cheese curds. Wow! 45 miles is strong. I’m in awe. I think you will be more than ready for your next race. Thanks so much for linking up with us today!
Fried cheese curds are the best thing ever. I love them.
This is definitely a high mileage plan, that’s for sure.
I actually like all types of coleslaw, so I’m game to try the Ukrainian version. I’ll skip the brats though (you can give mine to Gigi 🙂 ).
You’ll love it! The beauty is you can tailor it to your own flavor preference.
I have my fave cole slaw recipe coming next week too! Great time for it. This looks easy and tasty. Thanks for linking up with us today and hope you are having a great vacation.
This one is super easy. I love it and eat a ton every time I come home for a visit.
love the brats cooked in beer and I am not a beer drinker! My hubby was in Wisconsin week before last for the show ski nationals and now I have squeaky cheese in the frig! Impressive miles!
It just really brings out their flavor and keeps them moist. So good! And yay for cheese curds!
I”d eat that cole slaw…I love cole slaw with vinagrette! And yes to the fried cheese curds. On Wisconsin!
It is really yummy. I don’t like coleslaw, as a general rule, but I love this stuff!
Yes!! A woman after my own heart. I grew up in Northern Illinois and beer brats definitely are a thing. As are cheese curds – they squeak!
Yes, squeaky cheese is the best. I wish we could get it easily in Virginia…
Mmmmm need beer brats, beer and coleslaw ASAP. Seriously my mouth is drooling.
Sounds delicious! I’m definitely team vinegar so when I saw your recipe was vinegar based, I was excited. Looking forward to trying it! Thanks for sharing it with us at #FoodieFriDIY…sending some foodie love your way!
Vinegar is definitely the way to go!