edible communities

Slaw Wraps with Poppy Seed Dressing

By / Photography By Margoux Gibbons | November 01, 2016

Ingredients

  • 2 tablespoons rice vinegar
  • 2 tablespoons scallion-infused olive oil
  • 1 tablespoon walnut oil
  • 1 tablespoon maple syrup
  • 1 tablespoon poppy seeds
  • 1 cup red cabbage
  • 1 cup green cabbage
  • 1 cup red kale
  • 1 cup pea shoots
  • 1/2 cup parsley
  • 1/4 cup shallots
  • 1/2 cup chopped walnuts
  • 1 head Boston bibb lettuce
  • flake finishing salt

Instructions

Ingredient Note: A wide variety of infused olive oils can be purchased, or if you are an adventurous home cook you can make your own. Regular olive oil may be substituted for the scallion-infused olive oil used in this recipe.

Wash and dry produce. In a glass jar, mix rice vinegar, scallion-infused olive oil, walnut oil, maple syrup and poppy seeds and season to taste with salt and pepper.

Trim away cabbage spines. Slice 1 cup red cabbage and place in a large glass bowl. Slice 1 cup green cabbage and add to the bowl. Remove stems from and slice 1 cup red kale and add to the bowl. Remove 1 cup pea shoots from stems and add to the bowl. Remove 1/2 cup parsley leaves from stems and add to the bowl. Remove shallot paper skins, trim shallot ends, thinly slice 1/4 cup shallots and add to the bowl. Pour dressing into slaw, toss well and let rest 10 minutes.

Stir walnuts into the slaw. For each serving, plate 2 leaves of Boston bibb lettuce, 1 on top of the other. Serve 1/2 cup of slaw in lettuce wrap with a sprinkle of flake finishing salt.

Ingredients

  • 2 tablespoons rice vinegar
  • 2 tablespoons scallion-infused olive oil
  • 1 tablespoon walnut oil
  • 1 tablespoon maple syrup
  • 1 tablespoon poppy seeds
  • 1 cup red cabbage
  • 1 cup green cabbage
  • 1 cup red kale
  • 1 cup pea shoots
  • 1/2 cup parsley
  • 1/4 cup shallots
  • 1/2 cup chopped walnuts
  • 1 head Boston bibb lettuce
  • flake finishing salt
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