Wednesday, September 3, 2008

The 100-mile meal

That disturbingly pink stuff in the middle is cole slaw, made with a couple teeny little garden beets, and a couple teeny little garden carrots. There's corn from Baldwinsville, NY. Tomato-cucumber salad with garden herbs and some Farmers Market red onion. The pickles are from garden cukes. And the tofu, lo and behold, is made in Rochester. Now that's what I call spiffy.

This slaw literally flies together if you have a food processor.

Fluorescent Cole Slaw

8 cups shredded cabbage (that's a whole petite little cabbage, or half a real hunker)
1/2 good-sized red onion
1 small carrot, peeled
1 small beet, peeled
1 tbsp salt
2-3 tbsp Dijon mustard
1 1/2 tsp mustard seed
1/4 cup white wine vinegar
2 tbsp olive oil
1 tbsp honey
black pepper to taste

Put the shredded cabbage in a bowl. Run the remaining veggies through the slicer attachment on your food processor, and then process for half a second with the regular blade, in order to get that pink color. Or, just mince those veggies with a regular old knife. Throw everything else into the bowl, give it a stir and taste to adjust the flavorings. I let mine sit overnight in the fridge, which really let the flavors marry nicely.

This is nothing if not a colorful dish.


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