Organic Slaw Kit
It is, somehow, summer. Otherwise known as grilling season. Nothing goes better with a hearty sausage or some grilled pork or chicken like a fresh, crisp slaw. Use this slaw kit to throw together an easy, herby summer slaw to enjoy in the sunshine.
- Head of green cabbage
- 1 bunch of green onions
- 1 bunch of carrots
- 1 bunch of dill
For a mayo-free slaw, finely shred the cabbage, put in a big heat-proof bowl and massage with ¼ teaspoon of kosher salt. Top with grated carrots or radishes, and several chopped scallions. Warm ¼ cup sunflower oil in a small skillet, along with 1 teaspoon of a seed of your choice (cumin, crushed coriander, yellow or brown mustard, etc.). After a few minutes, once the seeds are sizzling and the oil is hot, pour it directly over the cabbage, grated veg and scallions. Stir to combine, then let sit for a few minutes. Add a few tablespoons apple cider vinegar or lime juice, then taste and adjust seasoning as needed.
Make a grilled slaw: Cut the cabbage into quarters (include the core to help the wedges hold together), brush with oil, then grill until charred on the outside and starting to soften on the inside, about 8 to 10 minutes per side. (A grill basket may be useful here.) Chop your grilled cabbage, then top with grated carrots, chopped scallions, and plenty of dill, then drizzle on some sambal or your favorite funky sauce of choice. No grill? Char the cabbage in a skillet on the stove.
Like mayo? Here’s a Super Simple Coleslaw Recipe:
1 head cabbage
3 carrots or radishes, grated
½ cup loosely packed fresh dill or cilantro, coarsely chopped
¾ cup mayonnaise
2 tablespoons apple cider vinegar, or more to taste
2 tablespoons Dijon or whole-grain mustard
1 teaspoon celery seeds (optional)
1/4 teaspoon fine sea salt, or more to taste
1/4 teaspoon freshly ground black pepper, or more to taste
Quarter the cabbage through the core, and then cut out the core (save to snack on or add to a stir-fry). Cut each quarter crosswise in half, then finely shred with a sharp knife. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
Add the shredded carrots or radishes and herbs to the cabbage and toss to mix.
In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning. Adjust as desired.
Pour 2/3 of the dressing over the vegetables, then mix well. (Clean hands are the quickest tool.)
If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.
Producer: Dicot Farm
Location: Waldorf, MD
We met Meghan and Erik at the Greenbelt and Foggy Bottom farmers markets. Their small but mighty farm is certified organic and located just across the Potomac River. Your veggies are picked just days before delivery and travel less than an hour from the farm to the Pickle Factory before landing in your kitchen.