Coleslaw

I know, I know... it has been entirely too long since the last food post but with the new house, races, traveling for work, etc., things have gotten in the way. So enough for the excuses and on to the food!

With the arrival of summer came my second year as a member of the Doe Run Farm CSA. (For more information about CSA programs or to find a farm near you, I highly recommend Local Harvest.) Already this year I've received a variety of goodies but the cabbage in my box last week inspired the following recipe for cole slaw. I'm not a big fan of the typical mayonnaise based variety but this vinegar based option is quite tasty.

A couple notes... All of the veggies used were from the CSA except the carrots... I used a couple of full green onions (bulb and "leaves") because thats what I received but a single medium sized white onion is probably more traditional.... I realize this isnt quite up to the Kevin or Judy standard but its a start...

Hardware:

• Food processor
• Cutting board
• Knife
• Large, deep bowl
• Small saucepan
  
• Whisk

Software:

• 1 cabbage
• 2-3 carrots
• 1 bell pepper
• 2 green onions
  
• 1 cucumber
  
• 1 cup apple cider vinegar
• 1/2 cup sugar
• 2/3 cup vegetable oil
• 1 tsp celery seed
• 1 tsp mustard seed
• 1 tsp salt
  
• 2 tsp pepper
  

Method: Using knife and cutting board, finely dice onions, cucumber, and pepper before pouring them into the large bowl. Using the grating attachment on your food processor, grate the cabbage and carrots and add them to the other veggies in the large bowl.

For the dressing, pour all remaining ingredients except the oil in a small saucepan. Heat over medium-high heat, stirring until the sugar dissolves. Once this happens, pour in oil while whisking. Pour this mixture over the diced veggies and mix thoroughly. (Note: You may not need all of the dressing.)

Refrigerate for a couple of hours and serve chilled with grilled chicken or pulled pork. Enjoy!