Classic Coleslaw

The summer grilling season is upon us and there are few things that scream summertime like BBQ meats with coleslaw. BBQ traces its roots back to the 1500s in the Caribbean and involves cooking slowly over smoke. No, slathering barbecue sauce on meat cooked over a gas fire is not BBQ.
Whether it’s burgers, ribs or chicken, nothing says summer to me like a side of good coleslaw to go with your BBQ. The debate between a vinegar based or creamy slaw continues on in many circles. This recipe does a great job of combining both into a slightly tangy slaw with creamy sweetness.
As manager of our Wednesday Canyon Country and Saturday Old Town Newhall farmers markets, I have access to the most amazing ingredients to make great summer BBQ. I love the chicken, beef and pork available from market vendor Harvest Gathering Farm. While our modern food system focuses on how cheap meat can be raised, our rancher focuses on doing it the right way. The animals live a natural life. They eat foods they were meant to eat including high quality feed free from corn and soy. They live outside with plenty of room. The result is meat that is like nothing you have ever eaten before.
For our coleslaw recipe, both of our markets host amazing farmers that bring the freshest vegetables to Santa Clarita each week. Most of our farmers pick their crops within 24-48 hours of our market. They also grow varieties that taste better but may be harder to grow.
Produce not only beginsa to lose its good taste about a week after it is picked, it also loses about half of its nutrients. Supermarket produce is typically 2 weeks to 2 months old so having access to truly fresh produce at our farmers markets makes a huge difference.
Best of all, this recipe can be easily modified. Add in other veggies such as leeks, brussel sprouts and more if you want to change this up a bit.

Ingredients
SLAW
1 head green cabbage
1 large onion (use red for tangy and sweet white for milder)
3 carrots
1 bunch fresh Italian parsley
1 Cup white sugar
½ Cup salt

DRESSING
1 Cup mayonnaise
¼ Cup apple cider vinegar
2 T Dijon mustard
1 T Celery seed
½ T ground black pepper
3 T Sugar

DIRECTIONS
Slice the cabbage and onions as thin as possible. This can be done by hand, using a food processor or Mandoline. Combine in a large bowl. Grate carrots on a box grater. Add to bowl. Add white sugar and salt into the bowl and mix well massaging the sugar/salt mixture into the slaw mix. Allow to sit for 5 minutes.
After 5 minutes, rinse the mixture well under running water, using a strainer if desired. Repeat 2-3 times. Using paper towels, squeeze mixture to remove remaining water. Add chopped parsley and combine.
In a separate bowl, combine all of the dressing ingredients and mix well. Once combined, stir into salad and toss. Place into fridge and allow to sit at least 3 hours and up to 2 days before eating.

The Old Town Newhall Farmers Market operates every Saturday from 8:30 until 1pm in the parking lot of the Old Town Newhall library. The Canyon Country Farmers Market operates every Wednesday from 4pm until 8pm in the parking lot of the Canyon Country Community Center. Both markets are certified farmers markets and operate year round, rain or shine. The markets can be found on Facebook, Instagram or at www.newhallfarmersmarket.com and www.canyoncountryfarmersmarket.com.

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