Coleslaw

I know I've already posted a coleslaw recipe but I've been working on it this winter. I know that coleslaw is usually a summer food but with all the cabbage we've been getting in our winter farm share I've been inspired to make slaw. Plus we've gotten pulled pork in our meat share and so what goes better with pulled pork than slaw?

First, shred 1 small head of cabbage and 1 carrot.

Then mix up the dressing: 2/3C buttermilk, 3T sour cream, 1/4C mayonnaise, 1t dijon mustard, 2t cider vinegar, 2T lemon juice, and 1/2t sugar.

Toss the cabbage and carrot with the dressing. Cover and let chill for a few hours before eating.

This time around I didn't have either a shallot or fresh parsley but if I had I would have chopped those up and added them too!

Enjoy and imagine you are having a summer BBQ.

Radishes, Turnips, Cabbage, oh my!

Along with a ton more kale, spring greens, lettuce, and garlic scapes, we got daikon radishes and hakurei turnips. I must confess we've gotten the turnips before and I haven't figured out what to do with them. I ate a couple raw but that got old. Last night I shredded about 4 hakurei turnips and added chopped cilantro and lime juice. It made a tasty little slaw.

Speaking of slaw, I also made a traditional cole slaw based on a Cooks Illustrated recipe. I used a pre-packaged bag of cabbage and carrots because we can't eat a whole head of cabbage worth of slaw in a timely fashion. I wilted the shredded cabbage with salt according to the recipe and I didn't notice the difference in absorption that they claimed wilting should make. I made the dressing loosely based on their proportions. The recipe calls for 3 lbs. of cabbage and I used 1 lb. For the dressing, I used about 1/4C buttermilk, 1T mayo, 1T sour cream, 1t cider vinegar, pinch of sugar, black pepper, and 1 sliced shallot. The recipe called for parsley but I didn't add any.

And back to the farm share...I used one daikon radish last night and followed the suggestion on the farm collective website to pan fry radish slices. I was skeptical but it was pretty tasty. I sliced the radish in 1/4 inch thick coins and fried in a hot pan with vegetable oil and few drops of sesame oil. I finished them with a bit of sea salt and they were tasty little treats.