Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
Find more of Kristin’s recipes on her blog, The Intentional Minimalist.
Farm fresh local purple cabbage
Farm fresh local swiss chard
Farm fresh local purslane
Farm fresh local shallot
Verjus Poppy Seed Dressing (recipe link)
Slice three cups purple cabbage and place in a large glass mixing bowl. Slice one cup swiss chard and add to the mixing bowl. Remove stems from one cup of purslane and add to the mixing bowl. Chop one half cup raw walnuts (or more!) and add to the mixing bowl. Slice one quarter cup shallot, separate into rings and add to the mixing bowl. Stir in one half cup Verjus Poppy Seed Dressing and season with sea salt and pepper to taste.
Let slaw rest for ten minutes before serving.