Picnics have been a thing in our family forever. There’s nothing better than a Sunday evening Jeep ride up into the mountains for a little communing with rocks, dirt, ants and mosquitoes…plus the added bonus of clean air, solitude, beautiful scenery and wildlife bigger than say, the ant.
When our kids were little, picnics meant one thing: MINI-WIPERS!!! No, it’s not a family “potty code” word. Mini-Wipers were something Drew, (husband and dad of my 4 kids), invented. Take a saltine cracker, spread peanut butter all over it, and then spread jam on top (preferably homemade peach or strawberry), and let it drip all down your fingers while you eat it.
The kids shoved those down their throats as fast as dad could make them. And they were THE PERFECT kid picnic food: small, cheap, popular. Mini-Wiper! No idea where that name came from. Somewhere in Drew’s amazing dad brain. And it stuck. The kids STILL love a good mini-wiper, even when we’re picnicking in our kitchen.
BLT Coleslaw might be slightly more refined picnic food. It’s our version of the classic picnic/bbq side. Coleslaw on steroids.
I mean, anything with bacon in it is bound to be better, right? With hardly any more effort than stirring together your basic slaw, BLT Coleslaw is like a whole picnic party in your mouth. It will be the absolute favorite side at that fam reunion you’re dreading AND that beach bbq thing you’re trying to lose 5 pounds for. It’s the perfect summer side. And come to think of it, it actually might be quite nice on a saltine.
- 1/2 head green cabbage
- 1/2 head purple cabbage
- 1 cup apple cider vinegar
- 1/2 cup honey
- 1 lb. bacon
- 1 cup cherry tomatoes
- 1 bunch green onions
- 2 Tbsp. fresh parsley
- Salt and pepper
- 1/4 cup homemade avocado oil mayo
- 1/4 cup plain Greek yogurt
- Cut cabbage into thin strips, and chop strips into 1-inch long pieces. Put cabbage in large bowl.
- Stir together apple cider vinegar and honey and toss with cabbage. Leave to rest for 1 hour.
- Cut bacon into small pieces and brown until crisp. Drain.
- Cut tomatoes in half and chop green onions and parsley.
- Drain cabbage.
- Add all ingredients to cabbage and mix thoroughly. Chill at least one hour, preferably overnight.
*This is a breeze to make, and requires very little prep. Please note, however, that the cabbage needs to marinate for an hour before assembling! AND the flavors will develop as this refrigerates, so for best results make it the day before serving!