edible communities
February 01, 2016

Ingredients

  • your choice of vegetables and fruits from your refrigerator or cellar, such as cabbage, radicchio, apple, carrot, beet, bok choy, celeriac, kohlrabi, radishes
  • salt
  • something acidic (lemon juice, verjuice or a vinegar of your choice)
  • fresh herbs, such as parsley or cilantro ginger and/or garlic and/or onion
  • finishing oil—olive oil or black walnut oil are recommended

Preparation

Chop, slice, grate or shred your selected produce. Add just a little more salt than you think you should. Mix in vinegar or other tart, acidic juice. Chop herbs and sprinkle them in along with chopped ginger, onion and/or garlic.

At serving—but not for storing—drizzle olive oil or black walnut oil over the slaw.

Note: If you have other things in your pantry that you want to add, add them. Especially if they are dilly beans, toasted sunflower seeds, walnuts or sesame seeds.

From the kitchen at Birch Point Farm

Related Stories & Recipes

Ingredients

  • your choice of vegetables and fruits from your refrigerator or cellar, such as cabbage, radicchio, apple, carrot, beet, bok choy, celeriac, kohlrabi, radishes
  • salt
  • something acidic (lemon juice, verjuice or a vinegar of your choice)
  • fresh herbs, such as parsley or cilantro ginger and/or garlic and/or onion
  • finishing oil—olive oil or black walnut oil are recommended
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60