Make A Big Batch Of Breakfast Coleslaw And Eat From It All Week

It is a well-established fact that starting your day with a salad makes you morally superior to everyone around you in every way, but weekday mornings are simply not the time for rinsing, chopping, and dressing a pile of vegetables. Enter the breakfast slaw — the make-ahead option for breakfast salad lovers that can be batched on a lazy Sunday, then enjoyed throughout the week.

Like a salad, this coleslaw is eminently tweak-able, but there are some basics you should cover. Start with a sturdy base — such as Brussels sprouts, spiraled zucchini, or a bag of broccoli slaw — toss it with a vinaigrette, sprinkle on some crumbly cheese, and add a breakfast meat. Let that hang out in the fridge overnight so the flavours meld, cook a big batch of hard-boiled eggs, and you have a complete breakfast that can be thrown together on even the most hectic of mornings. If you need more guidance than what I’ve just given you, you are in luck; I have a recipe for you, complete with blood orange vinaigrette. To make this healthful morning meal, you will need:

• 300g of salad base (I particularly like shredded Brussel sprouts or that bagged broccoli slaw stuff.)

• 1/2 cup grapeseed oil

• 2 tablespoons blood orange juice

• 2 tablespoons lemon juice

• 1 tablespoon honey

• 1 tablespoon dijon mustard

• A big pinch of salt

• 2-3 sprigs of thyme, leaves removed from the stem

• 170g of cooked breakfast meat (Thick-cut bacon is a great option, but it will not keep its crispy texture all week, so go with ham or salami if that’s a deal breaker for you.)

• 2 tablespoons crumbled goat cheese or feta

• 6 hardboiled eggs (Learn how to make those here.)

Combine oil, both juices, honey, mustard, salt, and thyme leaves in a mason jar, and shake until completely emulsified. Set aside for at least half an hour to let the flavours come together. If you’ve chosen bacon as your meat, cut it into 1-inch pieces, then place it in a cold pan. Place the pan on a burner and cook over medium-low heat until the all the fat has rendered out and you have thick and crispy bacon bits. Drain on paper towels. (If you’ve chosen pre-cooked ham or some other charcuterie, simply chop it into pieces.)

Place your salad base in a big bowl and toss with half the dressing. Give it a taste, and add more if needed. Add the meat and cheese, toss once more, then cover and set in the fridge overnight. In the morning, scoop your slaw into a bowl, topped with a sliced hard-boiled egg, and enjoy your virtuous, easy breakfast.