herbed summer coleslaw

[Amy Martell]

Hey all - 

For the 4th, I concocted a non-mayo coleslaw using the cabbage from this week's box and whatever else I could find at my aunt's house (where I was staying for the weekend).  It's very basic, but very tasty, plus infinitely modifiable.  All measurements are estimates, so adjust to taste.

1 head cabbage

about 2 Tbsp fresh basil (about 6 big leaves)

about 2 Tbsp fresh parsley

about 1 Tbsp fresh chives

2 large carrots

1/4 cup cider vinegar

2 to 3 Tbsp sugar or honey (to taste)

2 Tbsp grapeseed oil

1/2 to 1 tsp mustard (I used honey mustard, but I think it would work fine with dry, and would be great with Dijon or pommery)

1/4 tsp celery seed, ground

S&P

Finely chop the cabbage, herbs and carrots, to desired shredded-ness.  In a separate bowl, combine honey or sugar first with the vinegar, and then add oil, mustard and celery seed until blended well.  Toss dressing with cabbage/herb/carrot mixture, and then let sit in refrigerator for at least an hour.  S&P to taste.  

Cheers!

[Heather Lalley]

That sounds great! Looking forward to getting some cabbage in my box. Thanks,

Heather

--
You received this message because you are subscribed to the Google Groups "Cooking Away My CSA" group.
To post to this group, send email to cooking-a...@googlegroups.com.
To unsubscribe from this group, send email to cooking-away-my...@googlegroups.com.
For more options, visit this group at http://groups.google.com/group/cooking-away-my-csa?hl=en.