I have posted this one before, but was re-inspired by it just the other day. It is a great way to use this area’s winter vegetables in a way that is fresh and alive.
1 or 2 heads of cabbage (perhaps 1.5 lbs total – or enough to fill a large serving bowl)
5 large carrots, or 10 small ones (or more if you like carrot)
1/2 cup vegetable oil
1/2 cup apple cider vinegar
salt and pepper to taste
Shred carrots, onions, and apples, in a food processor or by hand.
Chop the cabbage in a food processor or by hand.
Stir together. Mix oil, vinegar, salt, and pepper in a measuring cup and pour over the slaw.
If you have time and forethought, let the slaw sit in the fridge for a few hours. Or, if you are like me, just eat it right away.
Serves a family.