Northern Michigan Recipe: The perfect summer slaw is colorful, decadent and entirely local. For a refreshing farm-to-table twist on the classic side dish, Kristin Celeste, Traverse City's local food blogger and creator of The Intentional Minimalist, tossed up greens from local farms and added a trace of mint. Her Purslane and Micro Green Slaw with Mint Verjus Dressing offers the finest take on sustainable ingredients for you to indulge in nutrition's seasonal best.
Kristin pairs this this zesty summer slaw with any barbecue meal. Fire up the grill and amp up the greens!
This recipe features local produce from 9 Bean Rows Farm, Spring Hollow Farm, Murray's and locally produced products from Food for Thought and Black Star Farms.
- Farm fresh local mint
- Local verjus
- Local olive oil
- Smoked paprika
- Farm fresh local green cabbage
- Farm fresh local purple cabbage
- Farm fresh local purslane
- Farm fresh local white daikon radish micro greens
Remove mint leaves from stems, wash and dry mint leaves. Mince one tablespoon mint and add it to a glass jar. Stir in three tablespoons verjus, two tablespoons olive oil, one eighth teaspoon sea salt and one eighth teaspoon pepper.
Chop two cups green cabbage, two cups purple cabbage and add to a glass mixing bowl. Remove stems from two cups purslane and add to the mixing bowl. Add mint verjus dressing to slaw, stir slaw and let rest for ten minutes.
Gently fold in one cup white daikon radish micro greens to slaw before serving with a dash of sea salt.