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Market Flavours: Cabbage coleslaw
I turned a fresh young green cabbage into a very summery lemon coleslaw by shredding it along with a couple of carrots and an onion, then dressing it with the juice of a lemon, the chopped lemon zest and olive oil. Simple to make, lasts in the fridge for several days, and delicious.
I also have a great recipe for braised sweet and sour red cabbage in a slow cooker, although I can’t quite bring myself to pull out the slow cooker in the summer.
You can buy green and red cabbages from Bosco Farms at St. Andrew’s Farmers’ Market on Saturdays, 9am-1pm.
