One of the highlights of summer is growing carrots and cabbage. This year my red cabbage didn’t do so well so I am making a new basic coleslaw recipe using only green. In the post below find my basic coleslaw recipe.
With some homegrown cabbage and carrots this is a real treat to whip up during harvest time. If you want to make the salad healthy just omit the mayonnaise and use a plain Greek yogurt. Using honey instead of white sugar also helps the health factor. My detailed recipe can be found below.
The recipe is one of my favorite to whip up anytime of the year. During the summer months after a harvest is my favorite. It is also a great time to grill up some smoked pork to go with the salad. If you like this recipe be sure to checkout my other recipes on this website.
About the Coleslaw Home Grow Ingredients
All summer long it is a treat to pull fresh herbs and vegetables out of the garden or raised beds. I am really bummed this year because the darn cabbage moth got a head of me so my leaves look ugly on the outside of the vegetable. No worries, once I start a routine of organic soap spray bug killer on the cabbage the problem is solved. Luckily, the moth only got the outside leaves. The green cabbage I bought as starter plants taste amazing at the first harvest in late July. Below I share some images featuring my cabbage and carrots used in this recipe.
This is my second year mastering the carrot productions. This year after adding a new raised bed I was sure to plant 2 large sections of carrot seeds early in the spring. I hope to add another section of seeds with hopes of getting a winter or late Autumn harvest. I’ll share updates on this blog so stay tuned and bookmark my site.
Easy Homemade Coleslaw RecipeCourse: side dishCuisine: AmericanDifficulty: Easy
1/2 head of green cabbage (2 cups chopped)
2 medium carrots shredded
1/3 cup of plain Greek yogurt (or mayonnaise)
4 tablespoons of apple cider vinegar
2 tablespoons of fresh honey
In mixing bowl mix well with whisk yogurt, vinegar, and honey.
Shred and dice the carrots and cabbage before adding to the mixing bowl with wet ingredients.
Refrigerate for at least 1 hour before serving but do not store for more than a week.
- This recipe is amazing with fresh produce from home garden or farmers market. If using mayonnaise instead of yogurt consider the calorie count.