You will love this light festive slaw made with many of your winter csa items.
Not only is this salad delicious but packed full of superfoods and will cut the fat!
This is my husband, James family recipe with a southern twist to accommodate seasonal Texas farm produce from us and our farmers.
1 head of green cabbage chopped and diced into small pieces
For color a few leafs of purple cabbage (Optional)
1 red pepper chopped finely
3/4 cup of ripe tomatoes
2-3 carrots grated
3 cloves of spicy creole garlic
1 cup of mayo or 1/2 cup of olive oil (Best with mayo)
The juice from two fresh lemons (Meyers Lemons are best, but other all lemons are fine)
Salt and fresh ground black pepper to taste
Blend the mayo, lemon juice, and minced garlic–stir and blend together well.
Mix all the veggies in a large bowl.
Pour the dressing on the veggie mixture and stir till everything is coated with dressings, add salt and pepper to taste
Bay shrimp is option, or add to your fish tacos
Keeps well in fridge due to the lemon juice.
By Elizabeth Samudio