Market Recipe: Summer Slaw with Peaches & Herbs

Peaches & Herb Summer Slaw
By Market Chef Maggie Perkins


1/2 cup extra virgin olive oil (Texas Hill Country Olive Co.)
1/4 cup mandarin or lemon-flavored balsamic vinegar (Texas Hill Country Olive Co.)
1 tablespoon honey (Round Rock Honey or Austin Honey Co.)
1 +\- teaspoons dijon mustard, optional but recommended
1 small head purple cabbage, shredded (Flintrock Hill Farm or f-stop farm)
I small bulb fennel, shaved thin (Bernhardt’s Farm)
Thyme, basil, cilantro, de-stemmed and minced fine, to taste (Bouldin Food Forest, f-stop farm)
1 globe squash, thinly sliced into half moons (Bouldin Food Forest)
1 pint green beans, trimmed and sliced into thin rounds, crosswise (Animal Farm or New Leaf Agriculture)
4-6 medium peaches, halved and sliced off the seed (if cling variety) or halved, pitted, and sliced, (if freestone variety) (Engel Farms or Lightsey Farms)

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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