Skip to main content

Cabbage Slaw with Seasonal Herbs #FarmersMarketWeek

This week, Christie of A Kitchen Hoor's Adventures and Cynthia of Feeding Big have us celebrating the bounty of farmers' markets. "If you can buy it at a Farmer's Market and can use it in a recipe...share it!" they urged. Yesterday I shared a Freshly Dug Potato Salad with Pea Shoot Pesto. And this last weekend, my Enthusiastic Kitchen Elf and I actually spent several hours at the Santa Cruz Westside Farmers' Market, getting inspired.

#FarmersMarketWeek Tuesday Recipes

This dish was inspired by my bounty of summer produce from my friend Farmer Jamie of Serendipity Farms. A couple of week ago, I picked up a mix of seasonal herbs- chives, basil, parsley, greens- dino kale, two kinds of lettuce, spinach, 4 lbs of freshly dug mixed potatoes, red beets, two heads of cabbage, 2 lbs of summer squash, and some cucumbers.

This slaw is mayo-free and I love the texture of the greens and seeds. And the dressing is one that I use all the time on many different kinds of salad.

  • 4 to 5 C thinly sliced green cabbage (I use a mandolin slicer)
  • ¼ C chopped fresh herbs (I used chives, basil, and parsley) + more for garnish
  • ¾ C mixed seeds (I used a mix of pumpkin seeds, sunflower seeds, and sesame seeds)
  • ¼ C olive oil
  • 2 to 3 T freshly squeezed lemon juice
  • 2 cloves garlic, peeled and pressed
  • ½ t ground cumin
  • ½ t fleur de sel
  • freshly ground pepper to taste
  • Also needed: mason jar with lid

Place all of the dressing ingredients into a mason jar. Shake to emulsify. Add pepper to taste. Set aside.

Put the cabbage and herbs in a large mixing bowl.

In a dry skillet, toast the seeds until they are fragrant. You might get some popping, so be careful.

Add the toasted seeds to the mixing bowl and toss to combine. Shake the dressing if it separated and pour it into the cabbage mixture. Toss until all of the ingredients are lightly coated. Taste and adjust seasoning, as needed. You can serve immediately or cover and refrigerate for a couple of hours. I wouldn't go any longer than two hours, however, or it might get soggy. Garnish with herbs, if desired.


  1. What a flavorful looking slaw! I love all of the flavors and textures you have going here!


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur