FutureRoots_Book_2026_web - Flipbook - Page 37
RECIPE: BRENDA’S HERBED COLE SLAW
FOR THE SLAW:
1 pound shredded vegetables. For this recipe I used Squash Blossom Farm cabbage and
Squash Blossom Farm carrots.
Lots and lots of coarsely chopped fresh herbs…dill, fennel, and chive are my favorite combo,
but whatever you have on hand.
FOR THE DRESSING:
1 cup Silver Oaks Creamery plain goat cheese (I’ve never tried this recipe with any other
producer. Silver Oaks is so mild, creamy, and sweet!)
5-6 Tbl lemon juice along with zest, I like River Road Farm Citrus
5 Tbl extra virgin olive oil
3 Tbl local honey
1 tsp ground cumin
3/4 tsp ground coriander
1 tsp ground fennel seed
1 tsp dijon mustard
1/2 tsp Himalayan pink salt
1/4 tsp fresh ground pepper
INSTRUCTIONS
Lightly toast whole spices and grind. In a mixing bowl, add lemon zest, lemon juice, and olive oil to
goat cheese and whisk until quite smooth. Whisk in honey, spices, salt and pepper, then dijon. Add
more lemon or honey to your taste. Refrigerate dressing overnight for best flavor. Chop the slaw
vegetables and herbs. Dress the slaw and add a big handful of chopped herbs. Stir and enjoy!
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