July 15, 2009

Cranberry Pecan Coleslaw

The first recipe I made with our newly picked heirloom cabbage, was this slightly different coleslaw. I think it would be good in the fall too with some chopped apple added. The dressing is really just a poppy seed salad dressing, which could be used for any salad. Make it a little sweeter and it would be good for fruit salad.

Ingredients:

1 head cabbage, sliced, shredded or chopped
2/3 C dried cranberries
1/2 c chopped pecans
1/3 C chopped red onion
S&P to taste

Combine in a large bowl. Keep in mind that salt makes water come out of the cabbage, so don't use too much or your slaw will turn runny.

Dressing:

1 C mayo (we've started using Hellmann's canola mayo, which has NO soy oil)
1/4 c milk
2 Tbs. apple cider vinegar
1 1/2 Tbs. honey
1-2 tsp. poppy seed

Whisk together well, and pour over cabbage mixture. Combine gently and refrigerate for at least 30 minutes before it's served.
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These recipes will hopefully give you some ideas about how to use produce from your garden or farmer's market. There are also other recipes that are simply here because they are our favorites, or someone made a request at the last church lunch! I'd like to encourage you to alter these recipes to suit your own tastes, your family's needs, and to use what you have on hand. Therefore, some of my recipes will not have exact measurements. So...if any of the recipes leaves you scratching your head, just send me an email and I'll try to answer your question. HappyGrowing@eatingfromthegarden.com