In my little town in Winchester, MA, our farmers market opens this weekend. In celebration of early local crops and farmer’s markets, we have 4 easy and delicious recipes. To use your cabbage, try coleslaw 2 ways – Asian coleslaw with Toasted Sesame Ginger Seasoning and Jamaican coleslaw with Cinnamon Chile Rub. Another personal favorite of mine is “Peas Gone Crazy” stir fry with Toasted Sesame Ginger.
Have Fun! Summer is Here!
Asian Coleslaw
Prep time: 10 Minutes
Serves: 6
- 1 medium head of Savoy cabbage, quartered and sliced very thinly
- 2 cups shredded carrots
- 2 cups shredded fresh spinach leaves
- 2 Tbsp olive oil
- ½ cup rice wine vinegar
- ¼ cup mayonnaise
- 2 Tbsp soy sauce
- 2 Tbsp Victoria Taylor’s Toasted Sesame Ginger
- ¼ cup sugar
Mix cabbage, carrots, and spinach in a large mixing bowl. Combine oil, vinegar, mayonnaise and soy sauce in a small bowl. Add Victoria Taylor’s Toasted Sesame Ginger and sugar, and mix well until sugar is dissolved. Add liquid ingredients to cabbage mixture and combine well with a spatula or your hands. Serve chilled.
Jamaican Coleslaw with Victoria Taylor’s Cinnamon Chile Rub
Serves: 4
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- ¼ cup shredded carrot
- ½ cup chopped pecans
- ½ cup mayonnaise
- 1 Tbsp. sugar
- 1 Tbsp. cider vinegar
- 1 Tbsp. Victoria Taylor’s Cinnamon Chile Rub
Combine the cabbage, carrots, and nuts in a large bowl and set aside. In a small bowl mix together the mayonnaise, sugar, cider vinegar, and Cinnamon Chile Rub. Spoon the wet mixture over the cabbage mixture and toss well. Cover and refrigerate for at least 30 minutes before serving.
Southwestern Corn and Black Bean Salad
Prep time: 15 minutes
Serves: 4
- 1 Tbsp. Victoria Taylor’s Chipotle Pepper Flakes
- 4 tsp. fresh cilantro, chopped fine
- ¼ cup bottled Italian dressing (such as Ken’s Steakhouse)
- 1 Tbsp. lime juice
- 16 ounce can of black beans, drained and rinsed
- 11 ounce can of corn kernels, drained
- ½ cup diced red bell pepper (appx. ½ large pepper)
- 1 cup fresh baby spinach, chopped into strips
Combine Chipotle Pepper Flakes, cilantro, Italian dressing, and lime juice in a bowl and allow to sit for a few minutes while assembling other ingredients. In a separate bowl, combine beans, corn, bell pepper and spinach. Add dressing to the beans and stir together until thoroughly coated.
Peas Gone Crazy Stir-Fry
Prep Time: 20 minutes
Cooking time: 10 minutes
Serves: 8
- 2 Tbsp. toasted sesame oil
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. Victoria Taylor’s Toasted Sesame Ginger
- ½ lb. fresh sugar-snap peas
- ½ lb. fresh peas
- ½ lb. frozen and thawed edamame
- ½ lb. fresh snow peas
Clean and prepare vegetables for cooking. Place sesame oil, olive oil, and Toasted Sesame Ginger Seasoning into a wok. Heat on high until hot, but not smoking. Add sugar-snap peas and stir frequently for 2 minutes. Then add peas and stir for another 2 minutes. Finally add edamame and snow peas and stir for 3 minutes. Remove from heat and serve immediately.
