Just Walt's Mental Meanderings

Walter Blevins

Walter Blevins
Vista, California, USA
August 22
I'm a 60 year old guy who lives in Vista California with my wife. I spent the 30 years before moving to Cali in Iowa, Wisconsin and North Dakota. And I have 2 grown children, a son and a daughter who live in Virginia and Iowa and a 22 year old step-daughter lives with us here in Vista. I'm a proud grandpa with 2 grandaughters living in Virginia. I like to write about a whole variety of things from my kids to cooking to politics to the car industry to my status as a "Cheap Bastid" and "Old Fart" and just random thoughts. And I really love writing about cooking really good, homecooked comfort food cheap. That's why they call me the Cheap Bastid. By the way--all the stuff I write is my stuff and you can't use it without my official OkeyDokey

APRIL 17, 2012 9:18AM

Foodie Tuesday: Cheap Bastid's Summer Slaw

Rate: 19 Flag

Just a quick post today.  The weather’s getting warmer and sunnier and it’s time to start thinking about warm weather dishes and cookout and picnic food.

One of my favorites is summer slaw.  What I love about it is that I can make it in about 5 minutes and toss in whatever I have on hand along with green cabbage.  Plus, I use a very simple “dressing” which provides the kick and freshness of citrus and which allows you to put the slaw on an outdoor table and not worry about it getting too warm—there’s no mayo in this.


Anyway, last night we had what Mrs. CB calls “Hot Dog Extravaganza”—which is hot dogs any way you can imagine them.  Chili, sauerkraut, Chicago style, plain—take your pick, it’s an “extravaganza”.  And slaw goes great with it.

So here’s Cheap Bastid’s Summer Slaw recipe for 4:

• Green Cabbage
• Juice of 1 or 2 limes
• Salt, pepper and sugar
• Red onion
• Carrots
• Bell Pepper

slaw fixings

Get out a cutting board, knife and medium sized bowl.  Everything is going to be cut in “matchstick” shapes about 1” long—or you cut everything in ½” squares, it’s up to you.

Chop up about 3-4 cups cabbage, 1/3 cup red onion, 1/3 cup bell pepper—any color you want, and 1/3 cup carrots.  This is all “more or less”—I just “eyeball” it.

Mix it all together in the bowl.  Squeeze the lime juice on top.  Now give it a few shakes each of salt and pepper and then about a teaspoon of sugar.  Mix it all up again, cover it with plastic wrap and pop it into the fridge.

By the way, you can put anything you want in this slaw.  I've also put in jicama, jalapeno, apple, pear and tomatoes.  Toss in whatever you have!  The only "required" ingredient is cabbage.

Serve it with your favorite summertime, cookout or pot-luck dish.  It’s easy, it’s fresh and it’s tasty—crunchy with a hint of citrus and a hint of pepper.  Oh, and it’s healthy too!


The Cheap Bastid Test:  I used 1/3 of a head of cabbage that cost $1.  And I used about $.50 worth of other vegetables.  The lime cost $.35.  The total “tab” was about $1.25 for at least 4 servings. 

That's the Cheap Bastid Way:  Eat Good. Eat Cheap. Be Grateful!

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Yep . . . summer and cole slaw just go together. I agree, Keep It Simple!
Thanks for sharing this recipe...it sounds so delicious & refreshing! I like the Cheap Bastid's motto, too... :)
I do love a well made slaw, goes well as a side with BBQ.
Gary--thanks. this is incredibly light and easy to make. that's what I like about it

Clay--thanks. give it a try sometime!

jmac--I love slaw too--I'm just not a big fan of the oozie, white dressing which is usually overdone.

NOTE: what does it say about OS that his post can be up for an hour and a half, get 4 ratings and make the top rated feed list?
Between you and Midwest I think I have added some five pounds Walter,,,
But I sure thank you for keeping Foodie Tuesday alive and kicking...
Love that cole slaw recipe..
Dinner looks nice tonight..
I'll be eating some of it..
WOW, this sounds wonderful. Heading to the store to buy some cabbage and limes, the rest is already here.
rated with love
THANK YOU yet again! r.
I applaud your coleslaw - decent sized chunks and nothing creamy in the dressing. Shows a good sense of discipline.

I'll share another take on the same concept. I use a viniagrette (adds olive oil) and I leave out the peppers. Some folks really dislike those mild peppers.

Steve and Martha's Disciplined Cole SlawMy recipe makes a pretty large batch. Great for a pot luck the day before payday.
Mission--thanks. I'd like to keep Foodie Tuesday alive but it's "vital signs" are weak.

Jon--thanks. give it a try.

SteveS--thanks. good suggestion. there are all kinds of permutations on this recipe and you're limited only by what's on hand and your imagination.
I'm glad you are trying to keep Foodie Tuesday Alive... It is a ray of sunshine for me. The slaw is great.
Zanelle--thanks for reading. give the slaw a try.
This looks great and I love that there is no mayo./r
And it looks pretty too! Nice one.
Romantic--hope you enjoy it.

Christine--truth be told, the lack of mayo is my favorite thing about his slaw.

VCorso--thanks. yeah, it's pretty. but it's also crunch and tasty too! Best of all it's simple to make.
As a cole slaw aficionado, I am always making experimental and newly discovered varieties of cole slaw. This one sounds like a keeper.
bobbott--thanks. it's simple, it's tasty, it's cheap. what else do you need?
This looks good, Walt. I love cole slaw with BBQ.
Thanks Matt--because of the lime juice this may work better with a BBQ using a sweet sauce though
Now have some slaw in my fridge waiting for later Walter...
Used some small key limes...
and sampled it, of course..
Thanks again....
Easy, cheap, and good. You can't beat that combination. I'll definitely try this one.
Mission--I hope you enjoy it! Taste it before you serve it to see if you need to adjust your seasonings.

jlsathre--that's a winning combination to the Cheap Bastid too!
For those who are Slaw fans, this is the way to go and cheap too. Unfortunately I have one ironclad rule.....run far and fast from cabbage and anything that has cabbage in it.
David--I understand your aversion to cabbage. Last night's "hot dog extravaganza" featured both slaw and sauerkraut. And there was quite a bit of "sheet ruffling" during the night if you know what I mean.
This sounds interesting... I'm a picky eater and don't like regular slaw - or peppers - but this would be easy enough to alter for someone like me. I'll hafta try it this summer! (:
Addicted--give it a try. you'll like it and its simplicity. And you don't have to use peppers. Use whatever you like in addition to the cabbage--carrots or apples or jicama, even zucchini. That's the beauty of this dish.
This sounds wonderful...but I may have to leave out the cabbage from my portion...but I know it doesn't affect everyone. Can't wait to try it out.
Your comment about sauerkraut and slaw made me remember;

Coleslaw is pretty good on a hotdog.

Also, a thin slice of cheese or roast beef under cole slaw (between two slices of bread) makes a pretty good lunch sandwich.

Cole slaw is versatile.
Steve--you're exactly right. Slaw is a lot more versatile than many people think. I like it all those ways--although on a sanwich or dog I'll make it with just a bit of mayo rather than the lime juice.
In the South we eat slaw a LOT, and often it's just a side, like a green salad rather than a cohesive menu item, but I like it best when it compliments all the other food on the table (like your hot dog night!).
bellwhether--thanks--and, according to my wife (Mrs. CB--take it how you want, Mrs. Cheap Bastid or her initials are actually CB) its "Hot Dog Extravaganza!"
I WANT A HOT DOG NOW!! ~races off to the kitchen~ ~:D

Nummy on the slaw too!!!

Tink--there's one leftover dog in the fridge. It was one of the one's i put on the grill--like Paul Prudhomme, we like "blackened weiners"--it's up for grabs, stop by and snarf it down.