Purslane and Micro Green Slaw with Mint Verjus Dressing

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.

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.

Learn more about cooking and eating locally in Kristin's blog The Intentional Minimalist.


  • 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.

Photo(s) by Kristin Celeste Shroeger