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Nitty Gritty Dirt Farm's Slaw

Adapted from Eating Local by Sur La Table with Janet Fletcher

This recipe is courtesy of Nitty Gritty Dirt Farm, a fellow CSA located in Harris, MN. Feel free to change this recipe as you like, adding other raw crunchy vegetables like red radishes, cucumbers, turnips, daikon radishes, or kohlrabi.

1 pound napa or green cabbage, cored
4 carrots, chopped
½ pound green beans, ends trimmed and sliced ¼ inch thick
½ bunch spring onions (do not use the stems) sliced ¼ inch thick
½ pound snap peas, ends trimmed and sliced ¼ inch thick
¼ cup chopped garlic scapes
1/3 cup extra virgin olive oil
2 ½ tablespoons cider vinegar, or more to taste
1 tablespoon honey
½ teaspoon ground ginger
Kosher or sea salt and freshly ground black pepper

• Chop the cabbage and carrots into small pieces roughly ¼ to 1/3 inch. The vegetables do not need to be precisely diced but should be about the same size.
• Put all the chopped vegetables in a large bowl and add the green beans, spring onions, garlic scapes, and snap peas. Toss to mix.
• To make the dressing, in a bowl, whisk together the olive oil, vinegar, honey, ginger, and salt and pepper to taste. Taste and adjust the balance of sweet and tart. Add the dressing to the slaw, using only as much as need to coat the vegetables nicely; you may not need it all. Toss well, taste, and adjust the seasoning. Let rest at room temperature for about an hour before serving, or cover and refrigerate if serving later. The slaw will remain crunchy for at least 8 hours.

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