Dishing Up the Dirt

Tumbleweed Farm Summer Slaw

It’s getting hot out in the fields folks. So hot that mid day dunks into the irrigation ditch are necessary in order to keep us trucking along in the afternoon sun. The heat has made our appetites pretty pathetic so keeping things on the lighter side has been really appealing. Thankfully, there are plenty of simple meals to whip up when the temperature rises and this simple summer slaw is one of them. It’s a mixture of shredded cabbage, radishes, turnips, kohlrabi, scallions and plenty of fresh cilantro. We tossed the whole salad in a spicy peanut ginger dressing for a little Asian flair and absolutely love crunch, spice and refreshing ingredients. This summer slaw also included many ingredients that were in this week’s CSA boxes so we’re hoping our members will find this as refreshing and delicious as we do. If you don’t have the exact same veggies improvise and use what you have on hand. I know carrots and zucchini would be nice or even daikon radish if you’ve got some. This recipe is forgiving so have fun with it!

Cheers from Tumbleweed Farm!

Tumbleweed Farm Summer Slaw

Prep Time: 20 minutes    Cook Time: 0 minutes    Serves: 4 - 6

Spicy Peanut-Ginger Sauce
  • 1/2 cup unsalted creamy peanut butter
  • 1/4 cup reduced sodium soy sauce (or tamari)
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons honey
  • 2 teaspoons finely grated fresh ginger
  • 1 scallion, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons water + additional to thin if necessary
Slaw
  • 1 small green cabbage (about 3/4 pound) shredded
  • 1 small purple cabbage (about 3/4 pound) shredded
  • 3 small salad turnips (also know as Japanese turnips) cut into thin matchsticks
  • 6 medium sized radishes, sliced into thin matchsticks
  • 1 medium sized kohlrabi, peeled and sliced into thin matchsticks
  • 3 scallions, thinly sliced (use white and green parts)
  • 1/2 cup dry roasted peanuts
  • 1 tablespoon sesame seeds
  • 1 cup loosely packed cilantro, finely chopped (leaves and stems)

Preparation

  1. Combine all the ingredients for the peanut sauce in a bowl and whisk until completely smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed.
  2. In a large bowl toss all the shredded veggies (down to the scallions) and drizzle over half of the sauce. Toss well. Sprinkle in the peanuts, sesame seeds and cilantro and add additional sauce to taste. Enjoy at room temperature.

Notes

*If you don't intend on serving this right away hold off on dressing the salad until just before serving *Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go


Leave a Reply

One thought on “Tumbleweed Farm Summer Slaw

  1. Andrea says:

    I’d serve it right after preparing it.

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