Seasonal local food recipe No.204 – Ideas for coleslaw dressingsPosted on November 15th, 2013 No comments
Hannah says: “Red cabbage, white cabbage, carrots, cox apples, left over sprout tops or cavolo nero, florets of raw cauliflower, a handful of pumpkin seeds – any combination of these early winter vegetables grated or finely sliced will give you a delicious coleslaw.
“Other good additions include beetroot, a handful of sultanas, pine nuts or a small amount of finely sliced red onions.” [And of course the kohlrabi in this week’s boxes from Camel CSA!]
These are Hannah’s ideas for coleslaw dressings:-
• 3tbsp olive oil, 1 tbspn white wine vinegar, 1 tsp whole grain or Dijon mustard, salt & pepper
• ½ cup crème fraiche, 1 tbspn horseradish, 2 tsp honey, squeeze lemon, salt & pepper.
• 2 tbsp tahini, 1tbsp lemon juice, 1 tbsp cider vinegar, 2 tbsp agave syrup or maple syrup, 1 tsp wholegrain or dijon mustard, 1 clove of garlic finely chopped, salt & pepper.
• 1 tbsp olive oil, 1 tbsp red wine vinegar, 2 tbsp lemon juice, 1 tbsp maple syrup, salt & pepperSeasonal local food recipes camel community supported agriculture, Camel CSA, cornwall, lea valley, organiclea, seasonal local food recipe, vegetable boxes, weekly veg boxes
Leave a reply