When Minnesota’s Nitty Gritty Dirt Farm employees gather for a summer lunch, this crunchy cabbage-based slaw often graces their table.

Serves 6
Slaw

½ lb Napa cabbage, cored
½ lb green cabbage, cored
1 bunch red radishes (about 12 medium to large), trimmed
½ lb broccoli, florets separated from stalks
½ bunch green onions, pale and green parts, sliced ¼-inch thick
½ lb green beans, ends trimmed, sliced ¼-inch thick

 

Dressing

⅓ cup extra virgin olive oil
2-½ Tbsp cider vinegar or more to taste
1 Tbsp honey
¼ tsp ground ginger
Kosher or sea salt and freshly ground black pepper

1. Chop cabbages, radishes and broccoli florets into very small pieces. With a knife or vegetable peeler, pare the tough outer layer of the broccoli stalks to reveal the pale core. Chop the cores the same size as the other vegetables.

2. Put all the chopped vegetables in a large bowl and add the green onions and green beans. Toss to mix.

3. For the dressing, whisk together the olive oil, vinegar, honey, ginger, and salt and pepper in a bowl, according to taste. Add the dressing to the slaw, using just enough to coat the vegetables nicely. Toss well. Let rest at room temperature for about an hour before serving, or cover and refrigerate. The slaw will remain crunchy for at least eight hours.

Source: Adapted from Eating Local: The Cookbook Inspired by America’s Farmers, by Sur La Table and Janet Fletcher (AndrewsMcMeel.com).