CSA Cole Slaw
Our CSA (Community Supported Agriculture) just started back up, so it’s time once again to start experimenting. I was going to cook us up some cabbage last night (a shame our delivery was the day after St. Patrick’s Day), but after taking stock of our ingredients (we also had fresh carrots, parsley, and what I thought were scallions) a cole slaw seemed perfect. I diced the cabbage, carrots, and parsley and got to work on the onions. After trying one of them, I realized it was actually green garlic. It wasn’t quite what I was expecting, but it was still pretty delicious. I browsed the net for a couple of coleslaw sauce recipes, but none of them seemed all that appealing—so I made my own!
The final recipe went something like this:
- one small head of cabbage, chopped into small pieces
- four carrots, diced
- half a bunch of fresh parsley, diced
- a few pieces of green garlic, diced (though in the future I’d probably stick with scallions)
After tossing all that in a bowl (and, uh… tossing it), I then drizzled over a mixture of:
- 2 teaspoons of sugar
- 1.5 tablespoons of salt
- 0.5 tablespoons of black pepper
- 3 tablespons cider vinegar
- 1/3 cup olive oil
My fiance said I used too much parsley, but my other roommate and I both loved it (I had what was left over for breakfast this morning). According to the Lose It! App on my iPhone, if you divide the above recipe into four servings it works out to 240 calories per serving (not bad for how filling it is).
During CSA season, we usually just toss whatever we have together—but this is something I might actually try to make a second or third time.
