Summer Slaw
This is a slaw made from the collection of veggies that we found in the garden at my grandfather’s and at the farmer’s market here. The fresh raw corn adds a crunchy sweetness and you can add more if you want. We served this with a Whiskey Barbeque Chicken (recipe coming shortly) and it was a great compliment. If you want, you can add 1/2 teaspoon red pepper flakes to make it spicy. If you don’t finish it in the first serving, it lasts up to three days and stays pretty crunchy!
Summer Slaw
1 small head of green cabbage, shredded
1 small kholrabi, shredded
1/2 red pepper, sliced in thin strips
1/2 orange pepper, sliced in thin strips
2 ears of corn, kernels cut off the cob
1/4 cup cilantro, chopped
6 green onions, white and light green parts sliced thinly
Dressing:
2 tablespoons lime juice
2 tablespoons Umeboshi Plum Vinegar (or apple cider vinegar)
1/4 olive oil
2 teaspoons agave nectar (or sugar)
1 teaspoon sea salt
1. Combine dressing ingredients and set aside.
2. Shred and chop veggies and toss with dressing. Allow to marinate for 30 minutes before serving.
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at