We had smash burgers last week, and my husband asked me to make coleslaw to go with them. I had both green and red cabbage in the fridge from several MONTHS ago when they were still in the farm store, and because they were harvested according to the biodynamic planting calendar they were both still good! They were also much milder than they were when they were harvested.
I looked at several "super coleslaw" recipes but ended up making my own recipe with healthier ingredients.
Super Summer Coleslaw with Apple and Cashew
Serves 8
INGREDIENTS:
Vegetables:
- 5 cups finely shredded green cabbage
- 2 cups finely shredded red cabbage (enough for color, but it shouldn't dominate)
- 2 large carrots coarsely grated
- 1 sugarbee apple, cut into fine matchsticks
- 2 scallions, all the green parts and half the white parts, all sliced 1/16" thick
- 1/4 cup finely diced celery
- 2 T finely minced young garlic scapes
- 1 cup cashews, lightly toasted and chopped
Dressing:
- 3/4 cup seed-oil-free mayonnaise
- 1 T. apple cider vinegar
- 1 t. Grey Poupon mustard
- 2 t. raw honey
- 1/2 t. finely grated lemon zest
- freshly ground white pepper
INSTRUCTIONS:
Mix all the dressing ingredients together. Taste after 1 hour and adjust seasoning.
Use that hour to chop the vegetables...it might take you that long!
Here's what mine looked like (the green cabbage is underneath all the other veg):
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| Super coleslaw ingredients before mixing (except cashews, which were being toasted) |
In a large bowl, mix the shredded cabbage with the carrots.
Add 1/2 t. salt and let stand for 20 minutes.
Toss in the apple, celery, scallions, garlic scapes, and cashews and mix well.
Add the dressing and mix again.
It can be eaten immediately but it will be better after it sits for several hours to allow the flavors to meld.
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