Summer Slaw

This zippy coleslaw is incredibly crisp and fresh, with cabbage, cucumber and scallions.

2 heads mini cabbage, thinly sliced (about 8 cups)
1 English cucumber, peeled and sliced into thin matchsticks
½ cup slivered almonds, toasted
2 tablespoons sesame seeds, toasted
3 tablespoons fresh basil, thinly sliced
3 scallions, thinly sliced
2 tablespoons lemon juice
1 teaspoon grated ginger
2-3 tablespoons high-quality mayonnaise
4-5 tablespoons olive oil
Sea salt

1. Combine the sliced cabbage, cucumbers, almonds, sesame seeds, basil, and scallions in a large bowl. Mix together.

2. Whisk together the lemon juice, ginger, and mayonnaise. Season with salt. Gradually whisk in the olive oil until smooth.

3. Pour most, but not all, of the dressing over the cabbage mixture, and toss until lightly coated with the dressing. Taste, and add more dressing or seasoning as desired.

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