Recipes from the CSA: Napa Cabbage Slaw

The perfect accompaniment to burgers and brats, a simple slaw is one of summer's greatest pleasures. Quick and crispy, with just enough of a refreshing vinegar tang, this mayonnaise-free recipe is a delicious way to enjoy peak-season raw vegetables. If you do not have Napa cabbage, another cabbage variety or even Brussels sprouts would work well. Try adding thin-sliced celery or radish, or grated carrot to customize your veggie mix.

INGREDIENTS:
One head Napa cabbage, cored and sliced thin
2 green garlic, sliced thin
2 green onions, sliced thin
2 tsp celery seed
2 Tbsp dijon mustard
3 Tbsp Madhouse VinegarApple Cider Vinegar
Salt and pepper to taste
1/4 cup extra-virgin olive oil

DIRECTIONS:

1. Toss vegetables in a large bowl to combine

2. In a medium bowl, whisk together celery seed, mustard, vinegar, salt and pepper. Slowly pour in oil while whisking constantly, creating an emulsified dressing.

3. Combine dressing with vegetables and toss to coat. Serve immediately.

To make ahead: If you'd like to serve the slaw later, before step 1 toss the sliced cabbage with 1/2 tsp salt in a colander or mesh strainer set over a bowl. Allow to drain for at least 30 minutes, tossing occasionally. The salt will draw some of the moisture out of the cabbage while maintaining its crunch. Proceed with the recipe above. Without pre-salting, the moisture in the cabbage will make the slaw watery unless served right away.