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Colorful Locavore Cole Slaw #WeekendCooking

By Joyweesemoll @joyweesemoll

In the winter, I buy cabbages at the grocery story and I like an oil and vinegar dressing, preferably with some citrus. In the summer, I buy cabbages at the farmers’ market and I like a traditional creamy dressing. I lighten it up a bit by using equal parts mayonnaise and yogurt cheese for the creamy part. The rest of the ingredients are apple cider vinegar, sugar, and pepper — all added to make the texture and taste appealing.

Yesterday’s version turned out extra pretty with two purple carrots from the farmers’ market that I grated and some flat-leaf parsley from my garden that I chopped.

Colorful Creamy Coleslaw
A festive salad made with local cabbage, carrots, and parsley

I learned the secret of good cabbage salad from Mark Bittman’s book, Food Matters — layer the sliced cabbage in a colander with salt and let it rest for an hour or so. That softens the texture to make it more pleasant for eating raw.

Purple Clematis
I like the fluffy seed head left behind after the petals fall away.

Here’s a bonus photo of one of my last remaining clematis flowers.

new Weekend Cooking logo
This is my post for Weekend Cooking. Check out Beth Fish Reads today for more culinary posts around the web.

Signature of Joy Weese Moll

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