Check out this week’s Santa Fe Farmers’ Market CSA Bag
- MIXED POTATOES
- NAPA CABBAGE
- ENGLISH CUCUMBER
- SPICY MIX
- GREEN CURLY KALE
- SCALLIONS
- DILL LEAF
This Market Fresh Cooking Recipe is courtesy of Bon Appetit
Head on over to the Farmers’ Market to pick up the fresh cabbage, cucumber and onion. Slaw is always so refreshing and delicious!
INGREDIENTS
- 6 cups thinly shaved or sliced cucumbers and/or Napa cabbage
- ¼ red or white onion, very thinly sliced
- ¼ cup seasoned rice vinegar
- 2 Tbsp. extra-virgin olive oil
PREPARATION
Combine vegetables and onion in a medium bowl; season generously with salt. Let sit until they start to release their water, 8–10 minutes, then begin to massage, gently at first so they don’t break, then harder as they begin to expel their liquid, until softened to about the texture of coleslaw. Pour off all excess liquid and add vinegar and oil; toss to coat. Taste and season with more salt if needed.
Do Ahead: Slaw can be made 3 days ahead. Cover and chill.