Coleslaw is cool and refreshing, and you can harvest a lot of the ingredients right in your garden! There’s something incredibly satisfying about harvesting fresh vegetables from your own garden and turning them into a delicious meal. If you grow a cabbage patch in your backyard, you’re in for a treat!
Let’s look at the simple process of making this wonderful treat that goes great with any number of meals and is a fantastic side dish at cookouts, too!
Serves: 6 – 8
To start your garden-to-table coleslaw adventure, gather the following fresh ingredients:
- 1 medium-sized cabbage (approximately 2 pounds)
- 2 large carrots
- 1 medium-sized onion (red or white)
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of apple cider vinegar
- 2 tablespoons of honey
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
Before you dive into the coleslaw-making process, make sure you have the right tools and containers on hand:
- Cutting Board: A large, sturdy cutting board for chopping and shredding vegetables.
- Sharp Knife: A sharp chef’s knife for precise and efficient cutting.
- Box Grater or Food Processor: To grate the carrots and cabbage quickly.
- Large Mixing Bowl: Large enough to toss and mix the coleslaw.
- Small Bowl: For whisking together the dressing ingredients.
- Whisk: To blend the dressing smoothly.
- Measuring Cups and Spoons: For accurate measurements.
- Storage Container: An airtight container for storing the coleslaw in the refrigerator.
Steps to Making Fresh Coleslaw
Now that you have everything you need, let’s get started!
Step 1: Prepare Your Vegetables
- Wash the cabbage thoroughly under cold running water to remove any dirt or insects.
- Using your knife, remove the tough outer leaves and cut the cabbage in half.
- Shred the cabbage finely using a box grater or a food processor. If using a box grater, take your time so you get thin, uniform shreds.
- Next, peel and grate the carrots with the grater or food processor. You can adjust the coarseness to your preference.
- Finally, finely chop the onion. You can choose between red or white onions, depending on your flavor preference.
Step 2: Prepare the Dressing
- In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, and a pinch of salt and pepper. Blend until the dressing is smooth and well-mixed. Taste and adjust the seasoning if needed.
Step 3: Combine the Ingredients
- In your mixing bowl, combine the shredded cabbage, grated carrots, and chopped onion. Toss them together to ensure an even distribution of ingredients.
Step 4: Dress Your Coleslaw
- Pour the creamy dressing you prepared earlier over the vegetables in the mixing bowl. Use a spatula or large spoon to gently fold the dressing into the vegetables until they are well-coated. Make sure not to overdo it; a light touch is key to achieving a delightful, crunchy texture.
Step 5: Chill and Serve
- Cover your coleslaw with plastic wrap or transfer it to an airtight container.
- Refrigerate for at least an hour before serving to allow the flavors to blend and the coleslaw to become refreshingly crisp and cool.
- Once chilled, serve your fresh garden-to-table coleslaw as a side dish or alongside your favorite barbecue, sandwiches, or grilled meats.
Creating coleslaw from freshly harvested cabbage and other garden ingredients is a rewarding kitchen venture that allows you to appreciate the fruits of your labor. With a few simple steps, you can transform your garden’s bounty into a delicious, homemade dish that will leave your taste buds craving more!