August 31, 2015
Almost Fall and the heat goes on! The farm’s bounty will only increase from now on, so be prepared for lots of great vegetables.
Today’s recipe uses both cabbage and those hot peppers we’ve been getting. It definitely has a bite to it, but the heat won’t overwhelm the other flavors. Try it as a sandwich topper.
SPEECY SPICY COLE SLAW
1 garlic clove, finely grated
1/2 cup mayonnaise
1 tablespoon Louisiana-style hot pepper sauce
1/2 small red onion, thinly sliced
1 jalapeño, thinly sliced
4 cups thinly sliced cabbage
1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice
1. Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill.
2. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
3. When ready to serve, mix it all together
HELPFUL HINT: You can use almost any vegetable in this recipe. Just shred and add to the mix.
ANOTHER HELPFUL HINT: If you are preparing radishes as crudites, cut some decorative slits in them and put them in ice water. They’ll fan out and look like flowers.
Stay cool, if you can. Have a delicious week!