During the CSA (Community Supported Agriculture) months, from June until November in the Northeastern United States where I live, I let the harvest dictate my recipes.
Whatever the farmer brings in from the fields, I’ll put together in a new recipe.
For example, in part of this week’s share, I got a couple of cabbages and quite a few jalapeno peppers. I figured this would make a fun slaw.
And, to help temper the heat of the jalapenos, I added a crisp fall apple.
It all worked out deliciously!
- ½ head medium-sized green cabbage, shredded or sliced thin
- ½ head medium-sized purple cabbage, shredded or sliced thin
- 1 green jalapeno pepper, seeded and sliced thin
- 1 red jalapeno pepper, seeded and sliced thin
- 1 gala apple (or other type of apple), cored and sliced thin
- 2-3 tbsp. of your favorite mayonnaise
- Juice of 1 lime
- 1 tbsp. apple cider vinegar
- Sea salt and pepper to taste
- Put the shredded/sliced cabbage, jalapeno peppers and apple into a large mixing bowl.
- Add ¼ tsp. sea salt and work the salt into the vegetables with your hands to begin breaking down the hard cellulose fibers.
- Let the mixture sit for 15 minutes.
- Combine the mayonnaise, lime juice, apple cider vinegar.
- Add a couple of pinches of sea salt and black pepper.
- Add the mayonnaise mixture into to the salad.
- Toss to coat evenly
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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