It’s been a long summer of gardening. It is now almost mid September and we are ready to harvest some of our cabbage. This recipe is for a home-made cole slaw from scratch. If you are following this series, you know we are making and preserving as much produce as possible from our suburban garden. From maple syruping to beekeeping and canning our own tomato sauces, we are putting off our gardens to enjoy through the whole year.
Today we took one of our heads of cabbage and used it to make this very easy, fresh side dish. Cole slaw makes a great side dish for fried chicken, burgers, grilled meats and even in sandwiches like a pulled pork brisket or cheeseburger. The purple in this recipe will help make any meal pop with color and freshness.
The cabbage plants look like this. These were grown out of the sides of the straw bales and the heads are the size of small basketballs.
We brought the plant in, cut off the head and peeled off the outermost layer of leaves to reveal this beautifully purple head of cabbage.
Then we sliced it several times so I can get a good cover image for the blog post.
You can just chop it up and throw it in a bowl. Then add a mixture of the following ingredients:
- 1/6 cup buttermilk
- 1/6 cup mayo
- 1/6 cup sugar
- Splash of lemon juice
- Splash of vinegar
- 1/4 tsp salt
- Dash of pepper
- 1 head of cabbage or one bag of shredded cabbage
Combine together in the bowl and serve cold. Refrigerate after making to keep it fresh.