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Pickleslaw




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Recipe by Chef Kevin Roberts

This is the clean version of your regular coleslaw that you can actually leave out in the sun. The pickles give it a nice tangy crunch too.

Makes 8 servings

Ingredients

  • 4 cups shredded cabbage
  • ½ cup green onions, include tops
  • 1 cup celery, chopped
  • ¼ cup baby kosher dills, chopped
  • 1/3 cup Italian salad dressing, low-fat or regular
  • ½ teaspoon seasoned salt
  • ¼ teaspoon pepper

Directions

    1. In a large mixing bowl, lightly toss together the cabbage, green onions, celery and pickles.
    2. Pour salad dressing over salad, add the salt and pepper and toss.
    3. Chill thoroughly for at least twenty minutes. But if you can’t wait, I understand.
Photo by Flicker user ryptide / CC BY-NC 2.0



Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.


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Photo by Flicker user mollycakes / CC BY-NC 2.0



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By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.




 

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