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Cherry Cuban Coleslaw

Northern Michigan Recipes: The Intentional Minimalist, Kristin Celeste creates a recipe that is centered around Traverse City's cherry harvest. In the recipe she uses local produce from 9 Bean Rows Farm, Black Star Farms, Sun Ra Farm, Fruitful Hill Farm, Wild Things Forager and locally produced products from Food for Thought, Black Star Farms and Mana Food for the Soul. She also recommends heading to your local farmer's market to pick up some ingredients and make sure to call Mana ahead of time to be sure their pork is in stock!

Looking for more cherry recipes? Check out!


Farm fresh local cabbage Farm fresh local radicchio
Farm fresh local wild leek bulbs
Farm fresh local dark cherries
Local tart cherry preserves
Wild leek infused olive oil (recipe link)
Local verjus
Local wild leek vinegar
Fennel seeds
Sea salt
Local Cuban pork
Farm fresh local wild leek blossoms  


Slice two cups green cabbage and place in a large glass mixing bowl. Slice two cups radicchio and add to the mixing bowl. Remove pits from one cup cherries, chop cherries and add to the mixing bowl. Slice one fourth cup wild leek bulb and add to the mixing bowl.

In a glass jar, mix together two tablespoon tart cherry preserves, two tablespoons wild leek oil, two tablespoons verjus, one tablespoon wild leek vinegar, one teaspoon fennel seeds and one quarter teaspoon sea salt.

Stir dressing over coleslaw and mix in two cups Cuban pork.  Let coleslaw rest for five minutes. Stir, taste coleslaw and adjust salt as desired.

Remove one tablespoon wild leek blossoms from stem. Stir coleslaw well, plate two heaping cups and sprinkle with wild leek blossoms.