A new recipe with using this week’s Kale and Cabbage—submitted by CSA Member Jamie Trudel!
Spicy Coleslaw with Cumin-Lime Dressing
Note from Jamie: I halved the onion and it was plenty and I thought I had cumin, but I didn’t so I subbed in some cayenne and pepper flakes and it was yummers!
3 medium carrots, peeled, finely chopped
6 cups shredded green cabbage (from 1 small head)
1 red bell pepper, cut into matchstick-size strips
1 red onion, thinly sliced
3/4 cup chopped fresh cilantro
1/3 cup fresh lime juice
1/2 teaspoon ground cumin
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
1/2 cup olive oil
- Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Cool completely. Transfer carrots to large bowl. Add cabbage,bell pepper, onion and cilantro.
- Whisk lime juice, cumin, garlic and hot pepper sauce in medium bowl. Gradually whisk in oil. Season with salt and pepper. (Cabbage mixture and dressing can be made 8 hours ahead. Cover separately; chill. Rewhisk dressing before continuing.)
- Toss salad with enough dressing to coat. Season with salt and pepper; serve.
2 1/4 cups canned low-salt chicken broth or vegetable broth
1 1/2 teaspoons Creole or Cajun seasoning
1 cup converted white rice
4 ounces kale (about 1/2 large bunch), stems and ribs removed, leaves coarsely chopped (2 cups packed)
Bring broth and Creole seasoning to boil in heavy large saucepan. Stir in rice and kale and bring to boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.