use what you have slaw

I have been on a kick lately of trying to cook strictly with whatever we have on hand, and it has been fun. This is exactly the opposite of how I normally feed us here at the farm, which is to write a big exciting menu and shop for the needed ingredients once per week plus however often we need “little” supplies in between. It’s not that we aren’t pursuing our favorite foods; we are just spacing them out a little. And I am loving the challenge of assembling meals we will (hopefully) love with exactly what we already have, no quick trips to the store. Those add up, you know? And beyond that, we actually get tired of eating the same meals we always crave, over and over. This new method conserves resources and provides some variety. I dig it. Plus, when I finally do go shopping again, it’s so fun to restock a sparkling clean, nearly empty fridge and pantry. I love that abundant, orderly feeling.

Well, today I cleaned out the fridge and saw that for the first time in a long time we were out of all salad materials. Not a single leaf of kale or lettuce to be found. I very nearly drove to town to grab something green, because is it even possible to eat dinner sans salad? But after a mild panic attack I decided to stay the course. It’s kind of a game now to see how many days we can eat well without refreshing our grocery supply, and figuring out an alternative to salad was a fun challenge.

This is what I came up with, and it was delicious! I think my girlfriends especially would love it. See what you think, and of course think up ingredients substitutions of your own!

I love how unlocked my brain feels now. All the slaw things are possible!!

Use What You Have Slaw

Ingredients:
most of a small head of green cabbage
2 medium tart apples
1 large sweet apple
several splashed lemon juice
one glug extra virgin olive oil
minced garlic, 2 or 3 cloves
salt & pepper

Quick & Easy
slice the cabbage thinly in two directions (discard core), then into bite sized lengths
core the apples and cut them into matchsticks (keep the peel!)
add salt, minced garlic, and lemon juice
let all of that marinate in the fridge for a couple of hours
drizzle with olive oil and add pepper
toss well and enjoy!

Honestly you guys, this is really good. Better than it should be considering how easy it is to make. I like that it’s both sweet and tart, crunchy and tender, just a tiny bit oily, and as salty as you want. Being perfectly raw, it’s a great alternative to salad, too. Speaking of raw, the minced garlic left raw is delicious! I love most cole slaw recipes, but to me this is more enjoyable because you’re not swallowing a ton of creamy dressing or anything.

What would make it better? Maybe, poppy seeds? Yep. Slivered almonds? Also, maybe apple cider vinegar? Perhaps. But the raw apples and lemon juice were great all by themselves. In my opinion.

I hope you try it and like it. Now tell me about something you’ve made from a foraging trip in your own kitchen!

waste not, want not
XOXOXOXO