Nothing says summer like salads and slaws, and we whipped up a good one this week using almost all local ingredients. If you’ve got the produce on hand from last week, try this out at your Fourth of July picnic. If not, order up the ingredients and then invite over a couple of friends. We think it’ll be a crowd pleaser!
Ingredients:
- 1/2 small green or red cabbage, shredded
- 2 c. purple kale, roughly chopped
- 1 kohlrabi, shredded or chopped into sticks
- 1 carrot, shredded or chopped into sticks
- 1 apple, chopped
- 1/2 onion, chopped
- 1 small watermelon radish, shredded or chopped into sticks
- 1/2 c. olive oil
- 1/4 c. lime juice
- 2 T. apple cider vinegar
- 2 T. honey
- 2 T. honey or dijon mustard
- 1 T. pepper
- Salt to taste
- Roasted sunflower kernels
Simply chop and shred the veggies. Separately, combine the olive oil, apple cider vinegar, lime juice, honey, mustard, salt, and pepper, then pour over the veggies and stir. Top with roasted sunflower kernels to serve. It's very easy to adjust and add in your favorite or seasonal veggies. We almost put shaved broccoli stems in but decided to roast them instead...maybe next time! Adjust seasonings and dressings as preferred. Want a creamier dressing? Substitute olive oil with greek yogurt or avocado!
-Robert, Topeka Growers Group