Tag Archives: epazote

Cole Slaw

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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…..

Sure Beats Steaming…

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What a great surprise! Check out this gorgeous glass jar of pickled haricot verts that I received as a gift from my neighbor Dan Doern. Dan mixed the haricot verts from our 7/14/12 CSA pick up with vinegar, sliced lemons, peppercorns, garlic cloves, epazote (from his own garden) and jalapeno peppers to make a super tasty quick pickle.

The last time I used epazote was during a cooking class in Oaxaca, Mexico. Color me impressed…

Dan nuked everything for a minute and then stored it in this airtight glass container. Stored in the fridge, this tasty treat should last a few weeks.

And what flavor! The haricot verts are spicy, savory, tangy and citrus-y sweet all at the same time. Dan recommends adding to bloody marys for additional savoriness. We snacked on them with cocktails before dinner. Puts my steamed green beans to shame!

Dan, chime in on what I’m missing re: the recipe or instructions. And thank you again!