When life gives you vegetables, make slaw! Our abundant summer harvests offer daily opportunities for fresh dishes like this one, using what’s in season and on hand. Meg Athearn whipped a batch of this slaw up for the staff BBQ last week and it was so good, we asked her to write down the recipe:

1/2 head red cabbage, sliced
1/2 head green cabbage, sliced
4-6 carrots, grated
1 bunch green scallions, chopped
1 bunch cilantro, chopped, excluding stems
1 bunch radishes, sliced into rounds
1 red pepper (ours will be ready soon!), thinly sliced
1/2 tablespoon ginger, minced
Juice of 1 lime
1 tablespoon sesame oil
2 dashes rice wine vinegar
2 tablespoons olive or canola oil
Dash of soy sauce
Salt/pepper to taste

Massage and toss all ingredients together. Let rest in the refrigerator for 20 mins. 
Serve it up as a side at any BBQ!

A head of green cabbage
Photo by Alison Shaw