Slaws are the ultimate summer side dish! They go well with everything, fried chicken, barbecue, beans, cold cuts, corn, cornbread, you name it! And when you have it sitting in your fridge, you’re never more than an arms length away from a cold, refreshing summer snack.
Just about any crunchy vegetable or fruit works well in a slaw, especially the classic, cabbage. I got a beautiful head of green cabbage from Plowbreak Farms this week in my CSA share and turned it right into a bright white slaw which will look awesome sandwiched in between two buns atop a pile of sauce smothered pulled pork.
Also, slaw is a perfect place to sneak in some “throwaways.” Of course, these aren’t really throwaways, they are delicious parts of a vegetable that just happen to be overlooked a lot of the time. Beet greens finely shredded and mixed in would be lovely and would add a nice pink hue to your slaw, in this case I used my broccoli stems to add some crunch!
Just have fun with it!
Cabbage, Kolhrabi and Broccoli Slaw with Cultured Dressing
- 1 head Plowbreak Farm green cabbage, cored and finely shredded
- 1 Plowbreak Farm kohlrabi, peeled and julienned
- 2 Plowbreak Farm broccoli stalks, julienned
- 2 Plowbreak Farm spring onions, thinly sliced
- 1/2 cup buttermilk
- 1/4 cup yogurt (I used Black Pearl Creamery Sheep Milk Yogurt)
- 2 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- zest of one lemon
- salt to taste
Add all of the shredded/julienned vegetables into a large mixing bowl. In a smaller bowl, whisk together the buttermilk, yogurt, mustard, cider vinegar and lemon zest. Season to taste with salt.
Pour dressing over the vegetables and toss to coat. Pack into ball jars and enjoy with all of your favorite summer dinners!