The past month we’ve had really great CSA bags. This week was no exception. This week we received 2 green peppers, 4 tomatoes, 4 cucumbers, a head a cabbage, 2 heads of lettuce, 2 boxes of green beans, 3 squash, and 2 onions. All vegetables that we eat all of the time. My husband immediately took the cucumbers and one of the onions and made his favorite cucumber onion salad.
I took the lettuce, washed it, and made a salad tossed with one of the tomatoes, one of the squash, and the green peppers. Then there was the cabbage. We’ve had Korean beef tacos the last 3 weeks so I wanted to make something different. My husband loves coleslaw (I do not eat it) so I found a recipe for his favorite coleslaw and made him a batch.
His favorite coleslaw is from Bobby Flay. It doesn’t have much sugar in it and he likes the balance of the sour cream and mayonnaise. Plus it has a lot of great seasonings in it which gives it a good flavor. I mixed up the head of cabbage, one of the onions, and a few carrots that I had in the refrigerator. I tossed the whole thing with the dressing and put it in the refrigerator.
Since he doesn’t like his coleslaw too creamy I added additional cabbage after it had been in the refrigerator for an hour and the coleslaw was fairly creamy. This evened out the vegetable to dressing ratio and left the coleslaw with a hint of crispness.
- 1 head cabbage, shredded
- 2 large carrots, shredded
- ½ onion, grated
- ½ c. mayonnaise
- 3 T. sour cream
- 1 T. sugar
- 2 T. white vinegar
- 2 t. celery salt
- 1 t. celery seed
- 1 T. dry mustard
- 1 t. black pepper
- Combine the cabbage, carrots, and onions in a large bowl. Set aside.
- In another bowl mix together the mayonnaise, sour cream, sugar, vinegar, celery salt, celery seed, dry mustard, and black pepper. Mix well to combine.
- Pour the dressing over top of the coleslaw and mix well. Taste the coleslaw and season as needed.