OK, so the first thing we did was make a quick cole slaw with the WSF red cabbage, WSF jalapeño and some epazote for our garden. Its super easy and fresh and delicious tasting. Slice up the cabbage, finely chop the jalapeño and the epazote, grind some fresh pepper and salt on top, add a dollop of mayonnaise (we used Hellman’s but if you are more ambitious that we are, make fresh) and a drizzle of white vinegar. Toss, let sit for a few hours in the fridge and enjoy!
The basic ingredients
- Cabbage Chopping in process
- Blurry pic of the chopped cabbage, jalapeños and mayo.
- Tangy…..
This coleslaw is marinating in the fridge right now (ex the epazote because I don’t have any on hand). It always amazes me how much shredded cabbage a head yields