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)
- ½ 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!
Disclosure: this post was sponsored by Mode Media, but all opinions are my own.