Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Colorful Coleslaw
Equipment
- Cutting Board
- Sharp knife
- Box grater or food processor
- measuring cups
- measuring spoons
- Large Mixing Bowl
- Small Mixing Bowl
- Large Spoon
Ingredients
Farmers Market Ingredients
- 2 cups zucchini, shredded
- 1 cup green cabbage, shredded
- 1 cup red cabbage, shredded
- 2 medium carrots, shredded
- 2 green onions, thinly sliced
- ½ cup radishes, thinly sliced
Grocery Store Ingredients
- ⅓ cup mayonnaise
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 Tbsp red wine vinegar (optional)
- 1 Tbsp sugar (optional)
Instructions
- Gently wash produce under cool running water, pat dry, and prepare as directed. Vegetables can be thinly sliced if shredding is difficult.
- Mix together the prepared zucchini, cabbages, carrots, green onions, and radishes in a large bowl.
- In a separate small bowl, mix together the mayonnaise, salt, and black pepper.
- Toss the vegetables with the dressing.
- Chill at least one hour before serving.
Notes
For a more traditional coleslaw dressing, add the vinegar and sugar to the mayonnaise before mixing with the vegetables.
Substitutions
- Cabbage: Use kohlrabi in place of some or all of the cabbage.
- Vegetables: This recipe is flexible. Use whatever combination you have on hand.
The Start Local recipe series is generously supported by Illinois Farm Bureau.
