Monday, August 7, 2017

Cabbage Slaw with Seasonal Herbs #FarmersMarketWeek


This week, Christie of A Kitchen Hoor's Adventures and Cynthia of Feeding Big have us celebrating the bounty of farmers' markets. "If you can buy it at a Farmer's Market and can use it in a recipe...share it!" they urged. Yesterday I shared a Freshly Dug Potato Salad with Pea Shoot Pesto. And this last weekend, my Enthusiastic Kitchen Elf and I actually spent several hours at the Santa Cruz Westside Farmers' Market, getting inspired.


#FarmersMarketWeek Tuesday Recipes


This dish was inspired by my bounty of summer produce from my friend Farmer Jamie of Serendipity Farms. A couple of week ago, I picked up a mix of seasonal herbs- chives, basil, parsley, greens- dino kale, two kinds of lettuce, spinach, 4 lbs of freshly dug mixed potatoes, red beets, two heads of cabbage, 2 lbs of summer squash, and some cucumbers.



This slaw is mayo-free and I love the texture of the greens and seeds. And the dressing is one that I use all the time on many different kinds of salad.

Ingredients
  • 4 to 5 C thinly sliced green cabbage (I use a mandolin slicer)
  • ¼ C chopped fresh herbs (I used chives, basil, and parsley) + more for garnish
  • ¾ C mixed seeds (I used a mix of pumpkin seeds, sunflower seeds, and sesame seeds)
Dressing
  • ¼ C olive oil
  • 2 to 3 T freshly squeezed lemon juice
  • 2 cloves garlic, peeled and pressed
  • ½ t ground cumin
  • ½ t fleur de sel
  • freshly ground pepper to taste
  • Also needed: mason jar with lid

Procedure
Place all of the dressing ingredients into a mason jar. Shake to emulsify. Add pepper to taste. Set aside.

Put the cabbage and herbs in a large mixing bowl.

In a dry skillet, toast the seeds until they are fragrant. You might get some popping, so be careful.

Add the toasted seeds to the mixing bowl and toss to combine. Shake the dressing if it separated and pour it into the cabbage mixture. Toss until all of the ingredients are lightly coated. Taste and adjust seasoning, as needed. You can serve immediately or cover and refrigerate for a couple of hours. I wouldn't go any longer than two hours, however, or it might get soggy. Garnish with herbs, if desired.

1 comment:

  1. What a flavorful looking slaw! I love all of the flavors and textures you have going here!

    ReplyDelete

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