Recipe: Crisp Veggie Slaw

By Josh Furman


With the temperature rising, it’s nice to have some fast and fresh salads that don’t require you to warm the stove and heat your house! This salad is a breeze, and works well with whatever crisp vegetables you have in your CSA!

For the Dressing

  • 2 tablespoons honey
  • 1/4 cup vegetable oil
  • 1/4 cup rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons peanut butter
  • 1/2 teaspoon salt
  • 1 teaspoon Sriracha (a little more if you like heat)
  • 1 garlic clove minced

For the Slaw (feel free to use whatever crisp vegetables you have in your CSA box)

  • 3 cups of thinly sliced cabbage
  • 1 cup sliced carrots
  • 1 bunch of radishes thinly sliced
  • 1 pint of peas, thinly sliced
  • 2 medium scallions, thinly sliced.

Place all of the ingredients for the dressing in a bowl, and whisk to combine (you can also put everything in a mason jar and shake to incorporate).

Toss the ingredients for the slaw with your dressing, and enjoy!