Do you love coleslaw like we do at our house? We like to make it but have not found that one recipe that says, “YUMMY!” and, “Let’s make our coleslaw recipe again.” Until today!
My kids and I decided to try our hand at growing our own cabbage this summer. We are growing just four plants and today, we saw that one cabbage seemed to be ready to pick. It was still pretty small but not having any experience in growing cabbage before, I figured we could pull it out and see how it tasted.
It was about the size of a large grapefruit. I broke it off of the stalk (is that what it’s called?) and took it inside to wash it. That was a lot of fun as a few spiders came crawling out from the leaves. I hate spiders! Anyway, once I got it all cleaned up, I broke a piece of a leaf off to taste it and it tasted great!
We brought the food processor out and set it up. I cut the cabbage into small pieces that would fit into the processor and my kids helped me shred the cabbage. Then we got a couple handfuls of organic baby carrots and threw those in to shred up, too.
Once that was done, we emptied the coleslaw into a bowl and then started adding things to make a dressing. I wasn’t really sure what to add and how much so it was all trial and error. The end result was really delicious and I thought I would share it with you here.
12 baby organic carrots
1/2 cup red wine vinegar
1 1/2 Tablespoons raw honey
1 Tablespoon extra virgin olive oil
Salt and pepper to taste
Shred the cabbage and carrots in a food processor. Put in a bowl and add the red wine vinegar, honey, evoo, salt and pepper. Mix well and enjoy!
You may need to add more of each ingredient if you have a large cabbage.
It’s all about the journey…