Monday, November 5, 2012

All Local All Colors

I have been meaning to make slaw with the quarter of a red cabbage that’s been hanging on in the bottom of my vegetable bin for the past month. Yes, a whole month and the only thing that happened to it is the outside got a little brownish. This stuff is begging to be fermented, but I can still use it fresh(ish), and when I got my first winter CSA share with kohlrabi, watermelon turnips, and carrots, I finally got out my grater and got going. This recipe makes enough to be a nice side for 4-6 but I ate half of it for lunch already (unlike other salads, it’ll keep up to a day in the fridge).

Rainbow Slaw

¼ red cabbage, sliced and chopped thin
1 watermellon turnip, peeled and grated
1 kohlrabi, peeled grated
1 carrott, grated
1 apple, peeled and grated
¼ cup dried cranberries

I am not a great fan of creamy dressings, and the one food I really do not like is mayonnaise, so I dressed it with this sweet apple cider vinaigrette—which keeps the flavor light and the colors crisp!

¼ cup olive oil
¼ cup apple cider vinegar
1 tsp. maple syrup
1 tsp. mustard
½ tsp salt