Katchkie Farm CSA - Week 6 - Coleslaw

Coleslaw with cabbage, cucumber, cilantro, basil and mint

This week's CSA delivery from Katchkie Farm included cabbage, basil, cilantro, lettuce, beets, tomatoes and since it has been so hot and humid in the city, a cool coleslaw was in order. I've become addicted to using Nori Tamago Furikake in salad dressings. It's a Japanese prepared seaweed and sesame seed mixture that is more traditionally used to flavor cooked rice, but it's fantastic in dressings and eggs, adding a unique underlying flavor profile.

The coleslaw with cabbage, cucumber ribbons and three fresh herbs turned out wonderfully and was the center of a salad with lettuce, tomato and roasted beets.

- 1/4 head cabbage, thinly sliced
- 1 small cucumber, peeled, de-seeded and thinly sliced
- ~ 10 fresh mint leaves, rough chopped
- Small handful fresh Cilantro, rough chopped
- ~ 6 fresh basil leaves , chiffonade
- 1 tablespoon whole grain mustard (Tin Mustard)
- 1 tablespoon Dijon mustard
- 1 teaspoon sherry vinegar
- 1tablespoon mayonnaise
- 1 teaspoon sriracha
- 1 teaspoon Nori Tamago Furikake
- Salt
- Pepper


1) In a large bowl, mix cabbage and herbs with your hands.
2) In a medium bowl mix mustards, mayonnaise, vinegar, sriracha, Nori Tamago Furikake and salt and pepper to taste.
3) Add a couple / few tablespoons of the mixture to the cabbage, blend together. See how creamy it is and taste for seasoning. Add more, if needed, until desired texture is reached.


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