Here's the first recipe of the 5 that I made there. All are pretty simple, have great flavors and use seasonal ingredients. So try them!
ASIAN-FLAVORED SLAW (adapted from The Barbecue Bible by Steven Raichlen)
I used red cabbage because that's the kind of cabbage the farm had. And since peas aren't in season, I didn't include them.
1 garlic clove, minced
1 Tbsp ginger, minced or grated (or more to taste)
5 Tbsp rice vinegar (or more to taste)
2 Tbsp sugar (or more to taste)
1 Tbsp sesame oil
2 Tbsp black sesame seeds or toasted white sesame seeds
3 cups Napa cabbage, shredded (see note above)
2 medium carrots, peeled and shredded or grated
1/2 medium bell pepper, thinly sliced
4 scallions, white minced and green thinly sliced lengthwise
1/2 cup snow pea pods, whole, trimmed, stringed and thinly sliced (see note above)
- Combine garlic, ginger, 5 Tbsp vinegar, 2 Tbsp sugar and 1/2 tsp salt in a large bowl. Whisk until sugar dissolves. Then whisk in oil and seeds.
- Stir in cabbage, carrots, pepper, scallions and peas. Toss to mix.
- Adjust seasoning as needed.
- Serve within 4 hours of making.