It is starting to be gardening season again and you know what that means, tons of recipes that are inspired from the garden. Spring is my favorite time of the year. The coming year has infinite possibilities, and the garden is just starting to take shape for the summer.
Of course, if you live in southern California, chances are you can be growing all year round. I have been and my garden is packed with veggies. I have also picked up some fruit trees in the last year. I am nowhere near self-sufficient, but that is definitely the long-term goal.
Anyways, my father-in-law grew gorgeous cabbages this winter. He was so kind as to gift me one and I have been slowly using it over the course of the last month. Cabbage is incredibly hearty and will last in your refrigerator for weeks.
If the outside leaves are looking wilty, compost them, and notice how the next layer is pristine and ready to eat. From this cabbage I have been making stir-fries and today’s recipe, coleslaw.
Coleslaw is a great side on its own, or the perfect crunch on a pork sandwich.
Ingredients
- ¼ cabbage sliced long and thin
- 2 large radishes sliced long and thin
- ¼ cup mayonnaise
- ¼ cup distilled or apple cider vinegar
- 1 tbsp salt
- 1 tbsp pepper
To Make
Combine all ingredients in a bowl and mix. Adjust mayo, vinegar, salt and pepper to taste. Eat immediately.
