Farm-to-Table Market Recipe of the Week from John Jay Homestead Farmer's Market
Every week swing by the manager’s table to check out our market ingredients box, get the recipe, shop and make a true farm-to-table dish at home!
John Jay Homestead Farmer's Market is held Saturdays 10am - 2pm
A Healthy Take on Traditional Coleslaw
TOTAL TIME: 30 Mins
SERVINGS: 4-6
Ingredients
2 cups finely sliced purple cabbage (one small cabbage will be more than plenty) Madura Farm
2 cups finely sliced green cabbage (one small cabbage will be more than plenty) Madura Farm
2 cups shredded carrots – Orchard Hill Organic Farm
¼ cup chopped fresh parsley – Deep Roots Farm
Up to ¾ cup mixed seeds (poppy, sesame, etc.)
Lemon dressing:
¼ cup olive oil – Arlotta Food Studio
2 to 3 tablespoons lemon juice, to taste
1 clove garlic, pressed or minced – Deep Roots Farm
½ teaspoon ground cumin – WillYum Spice
½ teaspoon salt
Directions
In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the mixing bowl and toss to combine.
To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the garlic, cumin and salt and whisk until thoroughly blended.
Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip.
Serve immediately or cover and refrigerate to marinate for up to several hours.
Provided by Friend to the Market, published Registered Dietician Vanessa Rissetto