Here’s a vegan recipe for Cucumber and Napa Cabbage Coleslaw. It is super easy and so refreshing on a hot day!
What exactly is a C.S.A. anyway? For those of you who’ve been reading my blog, you know I can go on and on about my CSA. Some of you are members of your own CSAs. But for some of you, you may not even know what a CSA is. So lemme explain: CSA stands for Community Supported Agriculture. In a nutshell a CSA is a farm-share.
Here’s how it works: Basically a farm sells shares of its harvest to members of the surrounding community. Most of the time, the shares are paid for upfront, sometimes as early as four months ahead of the start date. This helps the farm gain revenues in the off season. Then the members go to a designated pick-up site to collect a portion of the harvest every week during the growing season.
This week marked the beginning of our summer CSA. We have a winter one too, but unfortunately, the farm, Pete’s Green’s in Hardwick, Vermont had a total disaster and lost their storage barn and processing equipment in a devastating fire. I discussed it a bit in this post. The rest of the CSA season was canceled, and the early spring share was too.
So I have been really patient waiting and waiting for our summer CSA at Arcana Gardens and Greenhouses to begin. This will be our fifth season with their CSA. The produce we collect each week forms the basis of our meals, and the recipes you read here. Members also can pick-up lots of other locally produced goodies, like honey, chicken, artisanal bread, cheeses, maple syrup and bread. My family has an egg share that we get each week too.
This week at our first pick-up we got the loveliest little cucumbers. They are bigger than pickles, but a lot smaller than those at the grocery store. So I whipped up this fresh and healthy cucumber slaw with Napa cabbage, cilantro and peanuts. I used my snazzy Oxo mandoline to cut the cucumbers into long skinny matchsticks, a.k.a. julienne-cut. If you have one, this process takes no time. I leave the skin on because it looks so pretty. I run the cucumbers down the mandoline blade lengthwise to make julienne strips about 4-inches long. Some cukes have a lot of seeds, so you can omit that part if you want. I have cut European cucumbers this way before and it works really well. Just cut them into four-inch lengths first.
Please note, I say that this makes 6 servings, because for the mere mortals out there who eat only a reasonable amount of salad, one and a half cups is plenty. But if you’re a salad freak like me, this is more like two servings .
- 1 small head Napa Cabbage, finely sliced (about 8 cups)
- 4 small cucumbers (1 ½ pounds), julienne cut (6 cups)
- ½ cup chopped roasted, salted peanuts
- ¼ cup chopped fresh cilantro leaves
- 1/3 cup peanut oil or organic canola oil
- ¼ cup freshly squeezed lime juice
- 2 teaspoons sugar
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- Red chili flake to taste, optional
- Combine cabbage, cucumbers, peanuts and cilantro in a large bowl. Whisk oil, lime juice, sugar, salt, garlic powder and red chili flake if using in a small bowl. Pour over the vegetable mixture and toss to coat.
0 mg Cholesterol, 1.3 g Added Sugars