This week’s CSA recipe
I was recently asked to instruct an herb cooking class for the Morinville Community Gardens Group and was looking for something different to use cilantro in. Generally, I don’t care for the typical boring coleslaw that seems to get served with every meal and buffet, but this is a fantastic recipe for a homemade slaw that will wow you!
Try this with fish tacos for a change of pace – it’s a recipe that celebrates Mexican ingredients in a colorful coleslaw with cilantro, cumin and lime.
Enjoy! Your farmer, Tam
For the cilantro coleslaw, you’ll need
- 2 c fresh shredded early or red cabbage
- ½ c thinly sliced cucumber
- ½ c grated carrots
- ½ c thinly sliced red or Hungarian peppers
- ¼ c diced sweet Spanish onions
- ½ c chopped cilantro
- a handful of peanuts or pumpkin seeds (optional)
For the honey-cumin dressing, you’ll need
- ½ cup fresh lime juice (takes about 5 fresh limes)
- 4 tablespoons honey
- 2 tablespoons vegetable oil
- 2 teaspoons ground cumin
- lime slices for garnish
Assemble your slaw
Whisk together 1/3 cup lime juice, honey, vegetable oil and ground cumin in a small bowl and set aside. Mix the coleslaw and cilantro together in a bowl and toss to coat evenly with the dressing. This can sit for half an hour or top it right away with a sprinkle of peanuts and serve.
