Straight from the Garden: Savory Coleslaw
May 15, 2011 § 1 Comment
While my aunt skied down frosty slopes in Southeast Alaska this past week, my mom and I ate kumquats picked from our baby tree and harvested our first cherry tomato. The horse trough gardens are teeming with leafy explosions of zucchini, a bright orange pepper, tomatoes up the wazoo and a dozen overzealous herbs (a few of which are nearly bolting). To pay homage to the last of our winter harvest, I whipped together a simple garden coleslaw so that we could taste the inherent flavor and sweet tang of this maroon-y brassica. This isn’t a recipe per se; rather, I gathered what looked best in the garden and threw it into the salad. It is a fantastic riff off of the usual sweet slaw of summer.
1 small head red cabbage
handful of herbs (dill, parsley, basil) — approximately 1/3 cup chopped
2 early onions, chopped on the diagonal
2 cloves garlic, finely chopped
1 tablespoon sour cream
1 tablespoon mayo
juice of one lemon (approximately 1/4 cup)
sea salt, pepper to taste
Thinly slice cabbage in ribbons. Toss with chopped herbs, sea salt and pepper. Add liquids (lemon, mayo and sour cream). Stir until combined and chill until served. Best eaten cold, prepared several hours (or overnight) in advance.
Diet Notes: Gluten-free, nut-free