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!
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
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.