Coleslaw doesn’t have to be made of cabbage and the usual suspects…it can be composed of cabbage and whatever is in your garden on that particular day. Here’s what was in my garden and pantry this week.
Veggie Ingredients
1 piece of ginger root, about 2 Tbls grated (Note: if the ginger that you are buying is grey inside it is old, old, old! Complain to the produce manager at your store because fresh ginger should be a creamy yellow inside. Don’t settle for less.)
4 radishes
2 cups roughly chopped kale
3 Tbls cilantro/fresh coriander
1 or 2 Tbls chives
1 Tbls parsley
1 cup sugar snap peas
Dressing Ingredients
1 Tabls low-sodium tamari or soy sauce
1 Tabls toasted sesame oil
1/2 cup raspberry vinegar
1/4 cup Canola oil (not in the photo – sorry, forgot)
1 Tbls maple syrup or sugar (ditto)
I use the food processor for chopping all the ingredients:
Here are the ingredients, fresh from the garden. (Except the ginger root and dressing materials, of course.)
I chopped the ginger root first in the food processor, then added the kale, coriander and chives, chopping using short bursts.
Chop the remainer of the ingredients with short bursts in the food processor and combine them all in a bowl. Mix the dressing ingredients in another bowl and then pour onto the chopped veggies.
Slaw is always better if it sits for at least 3 hours or up to one full day. Season with salt and pepper to taste.
