Easy Summer Slaw

Perfect, crisp side for nearly any meal. And happily it is often better the second day, so its great for leftovers, too.



For the dressing:

  • 1/4 cup apple cider vinegar

  • 1/3 cup oil (my favorite is avocado oil)

  • 1T mustard (not the fluorescent yellow stuff, the brown, whole seed kind. I like Grey Poupon country style)

  • agave nectar to tase (optional)

  • salt and pepper to taste


You can do a lot with the flavor by using a smoky pepper. For my dressing I like the bourbon barrel pepper at Savory Spice Shop.


A lot of people like to use a mandolin to slice cabbage extra thin, but it really isn't necessary.


For the slaw

  • 1/2 a cabbage, sliced thinly

  • 1 shallot sliced thinly

  • 1 julienned carrot

  • (optional) Have some leftover kale? Throw a bit in, just tear it up small. It will relax nicely when its been in the dressing for a while.


  1. Put dressing ingredients into a mason jar and shake until mixed well

  2. Toss dressing with slaw (Add dressing slowly, depending on the size of the cabbage, you may have too much dressing)

  3. Let chill in fridge for 3 minute

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At some point during our one-millionth trek up four flights of stairs to take our dog out to play, we realized that where we were wasn’t really where we wanted to be. We longed for the open spaces we had enjoyed as children in rural America, and for more space to play fetch with our Australian Shepherd, Charlie.

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