Market Recipe: Peaches & Herb Summer Slaw

Peaches & Herb Summer Slaw
By Market Chef Maggie Perkins


1/2 cup extra virgin olive oil (@txhillcountryoliveoil)
1/4 cup mandarin or lemon-flavored balsamic vinegar (@txhillcountryoliveoil)
1 tablespoon honey (@roundrockhoney)
1 +\- teaspoons Fig Dijon mustard (@stellargourmet), optional but recommended
1 small head purple cabbage, shredded (@jbgorganic)
I small bulb fennel, shaved thin (@jbgorganic)
Thyme, basil, cilantro, de-stemmed and minced fine, to taste (@jbgorganic)
1 globe squash, thinly sliced into half moons (@bouldinfoodforest)
1 pint green beans, trimmed and sliced into thin rounds, crosswise (@bouldinfoodforest)
4-6 medium peaches, halved and sliced off the seed (if cling variety) or halved, pitted, and sliced, (if freestone variety) (@engelfarms or Zenner Orchards)

Combine dressing ingredients and whisk well in a deep salad bowl. Toss with remaining salad ingredients. Cover and chill for 30 minutes (or serve at room temp, allowing to sit, covered 30 minutes before serving).

Serve with seafood 🐠 🦐 🐚, grilled 🐓 🐖 🐄, or other vegetables 🌶 🍆 🥕 grilled, or just chow down on a big bowl all by itself. #eattherainbow🌈


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