Simple Summer Slaw

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SUMMER SLAW

Adapted from recipe by Martha Rose Shulman featured in New York Times Cooking
Serves 6 to 8
Prep time: 10 minutes

INGREDIENTS

*Ingredients currently available at the Saratoga Farmers’ Market

• 3 tablespoons fresh lemon juice
• 2 teaspoons apple cider vinegar
• 1 tablespoon local honey*
• Salt to taste
• 2 teaspoons Dijon mustard*
• 3 tablespoons olive oil*
• ¼ cup plain low-fat yogurt*
• 2 large carrots (about 8 ounces)*
• 6 radishes*
• ¼ medium red cabbage (about 1/2 pound)*
• 2 apples, preferably tart ones, quartered and cored*
• 1 to 2 ounces feta cheese, crumbled (optional)

PREPARATION

1. Whisk together the lemon juice, vinegar, salt, mustard, oil, and yogurt.
2. Shred the carrot, radishes, cabbage, and apples. I use a food processor for this, but you can also use a box grater, and for the cabbage, you can use a chef’s knife. Toss immediately with the dressing. Serve topped with crumbled feta if desired.

Cooking Notes: For advance preparation, this will keep for 4 or 5 days in the refrigerator.