do not know about you, but around April I start getting anxious summer meal. We have a very (really!) long winter, and while our spring is absolutely beautiful tends to really take your time to get here.
We toy around with warm days that make my forsythia and magnolia buds take our hair with a little open … and the days we have to pull out winter coats and brush the snow tulip leaves.
I have a special place in my heart for spring vegetables, and after a long winter greens and pumpkins, I load up on great products dock use in any way you can – including taking the traditional food summer picnic cabbage and dress up spring style
full of sweet flavor and vibrant color of spring this coleslaw is fantastic on its own for lunch, or as a companion for dinner. Grill up some chicken on that first warm spring day you get and use the coleslaw as a side. also gives an amazing flavor crisis and piled on a hamburger grassfed!
Print spring coleslaw Author: Renee – www.raisinggenerationnourished.com ingredients
- ¼ medium cabbage, thinly sliced
- 7 radishes, thinly sliced
- 04.05 stalks chopped green onions (plus more for garnish if desired)
- 2 TB minced garlic scapes (If you can find them – is the final season of spring If you do not grow garlic can look for them in farmer’s markets coleslaw is good without them without access.!.)
- ½ cup May (home made mayonnaise preferable to avoid rancid oils. My simple egg mayonnaise free combines in a few minutes, right in the jar!)
- 1 juice TB of a lemon
- 2 teaspoons of raw honey
- salt and pepper to taste (this will vary depending on what Mayo used)
- all in a medium bowl and stir to mix. Let stand coleslaw in the fridge for at least half an hour before serving.
For more ideas fresh lunch visit my table lunch ideas Blogger !
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