Cabbage

From the "Kids' Corner" - CSA Early Summer Slaw

Posted by Carole Koch

Thanks to Benedictine University Dietetic Intern Lisa Wright for sharing this recipe. Lisa says: “Want your kids to increase their consumption of veggies? This is the recipe! Let the kids do the tossing once you've sliced up all the veggies.”

Salad:
1/2 head of Chinese cabbage, shredded or very thinly sliced
1 kohlrabi bulb, grated
6 radishes, very thinly sliced
1 cup sugar snap peas, cut in thirds on the bias (or green beans)
3 scallions (green and white parts), thinly sliced on the bias
2 to 3 garlic scapes, thinly sliced on the bias (if available)
1/2 bunch cilantro, minced

Dressing:
2 tablespoons tahini (sesame paste)
4 teaspoons lemon juice
1 teaspoon rice vinegar
1 teaspoon sesame oil
2 teaspoons honey
2 tablespoon soy sauce or tamari
2 teaspoons finely minced, fresh ginger
1 clove garlic, minced
1 teaspoon red chili flakes

Toss salad ingredients together. Set aside. Stir the lemon juice and vinegar with the tahini. Combine the rest of the dressing ingredients and stir again. Taste and adjust seasonings, if necessary. If it's too spicy, salty or sour, add more tahini, water or honey.

Add the dressing to the salad just before serving.

Note: There are delicious organic brands of Sesame Ginger Dressing at the market. Pick up one of those if you're pressed for time.

From: Bannockburn CSA http://192.220.58.245/csa/recipes/summerSlaw.html.

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