Monday, September 2, 2013

true colors

One of my favorite things about this time of year is the farmers' markets. I love all the vibrant colors - bright red strawberries, yellow heirloom tomatoes, deep green zucchini, dusty blueberries. It is a treat to the senses to just walk around and look at everything, even if you don't buy something - not that that ever happens for me. I always find a some colorful beauty that needs to come home with me.

When I picked up my CSA the other day, I was so excited to see not one, but two colors of cabbage. (It has been pretty heavy on the greens thus far this year and it was great to get a bit of variety.) I knew immediately I could make a beautiful slaw that might even entice the kids to take a bite. I mean what's more fun than eating something purple?

The following recipe is adapted from Grow Cook Eat

What you need:
juice from one lime
1 tsp apple cider vinegar
1 tblsp of sugar
kosher salt, to taste
1/3 cup of sesame oil
1 large garlic clove
1/2 cup of fresh cilantro leaves
1 small purple cabbage
1 small green cabbage
2-3 carrots, shredded
1/2 small red onion
freshly ground pepper

In a food processor, blend the lime juice, vinegar, sugar, salt, oil, garlic, and cilantro until well combined. Chop the cabbages and onion. Combine with the shredded carrots in a large bowl. Pour dressing over vegetables and toss. Top with pepper and toss again. Place in the refrigerator for at least an hour, stirring occasionally. Serve cold.

The colorful cabbage got better every day it was in my fridge. The slaw was spicy and sweet. Treat your senses to this dish soon!

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