Recipe: Crisp Veggie Slaw

By Josh Furman

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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!