CSA – Cole Slaw and Beets
Here are 2 more side dishes that can be credited to our Rise ‘N Shine Organic Farm CSA share!
When we got 2 heads of cabbage in our CSA box back in May I wasn’t quite sure what to do with them. When Andy said we should make cole slaw, I was a bit skeptical because I have NEVER liked cole slaw. I attribute this to my general distaste for mayonnaise. For as long as I can remember, I’ve turned my nose up at any recipe where mayonnaise was a main ingredient. Besides that, I don’t remember my mom ever making cole slaw growing up and the few times I was served it elsewhere, I just didn’t like it. I think that ruined cole slaw for me and eventually I just decided I wouldn’t like it no matter what. This is another instance where I’ve “grown up” and my palate is changing as well. I absolutely loved this cole slaw! The flavor was great and I really enjoyoed making my own (KFC copycat) version using organic cabbage and organic carrots. We’ll definitely make this again next time we get cabbage!
The week that we received the heads of cabbage in our CSA box, we also received a bunch of beets. Again, I have never made beets and wasn’t quite sure what to do with them. Luckily, Mitch sends an email each week we are to receive our share and oftentimes includes recipes. Andy and I were both very pleasantly surprised with how good these beets were! I simply washed, peeled, and cubed the beets, sprinkled them with olive oil and salt, and roasted them in the oven. Most recipes I found after making these beets suggest cooking the beets whole, and then peeling and cubing them after they are cooked. When you do it this way, the skins should come off the beet quite easily. I’m not sure if I’ll ever try this method though because I was very happy with how these turned out (and I loved seeing how colorful the beets were after peeling!).
Served with brats and grilled peppers, these sides made a great meal!
KFC Cole Slaw
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
1 head of cabbage (about 8 cups)
1 medium carrot (about 1/4 cup)
2 tablespoons minced onion
1. Using a food processor, chop cabbage and carrots into fine pieces.
2. Combine mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper in a large bowl and mix until smooth. Add cabbage, carrots, and onion and mix well.
3. Cover and refrigerate for at least 2 hours before serving.
1. Preheat oven to 350 degrees F.
2. Wash the beets. Peel with a vegetable peeler if desired (or wait until after they are roasted and cooled). Cut them into cubes and place on foiled-lined cookie sheet. Drizzle olive oil on the beets. Sprinkle some salt on the beets.
3. Roast beets until tender (25-40 minutes).