Spring Slaw: Great on Tacos!

This spring and summer cabbage slaw is colorful, crunchy and healthy and to top it off, it’s super easy and quick to make!

Ingredients

1 head of cabbage
1 bunch of parsley or other herbs (cilantro, dill, chives)
1 lemon
1/2 orange
1/2 tablespoon garlic powder (or fresh garlic)
2-4 tablespoons extra virgin olive oil
2 tablespoons local honey (for sweet preference)
Salt & pepper to taste
Additional: pumpkin seeds, cashews or another nut/seed to add a crunch

Steps

1. Cut the cabbage in half, then in quarters.
2. Thinly slice the cabbage.
3. Chop the green herbs and add it into the bowl of sliced cabbage.
4. Squeeze the lemon and orange into the bowl of cabbage. Add in the olive oil. Mix it all up, best to use your hands and massage the cabbage with the liquid.
5. Add in the spices – garlic, salt, pepper, honey. Adjust spices to preference.
6. Additional: add pumpkin seeds, cashews or another nut/seed to add a crunch.Best made in advance and able to rest for about an hour. It will be more crunchy the fresher it is.
   —Top your fish tacos, a baked potato or mix it into a leaf lettuce salad or enjoy as a side. You really can’t go wrong with this versatile spring slaw, perfect for any pot luck, bbq or pool party.

Find more recipes featuring Blackwood seasonal produce! You can find our produce at Urban Harvest Farmers Market every Saturday from 8-12 and at Skyfarmers Market the 1st and 3rd Sundays, 2-6 PM.