Slaw with Sorrel and Lovage

A flavorful slaw with a festive twist...sorrel and lovage!

Yield: About 4 servings

Ingredients
2 cups finely sliced cabbage
1/2 cup shredded carrot
1/4 cup chopped lovage
1/4 cup chopped parsley
2 teaspoons fresh lemon juice or white wine vinegar
1/2 teaspoon honey
1/2 teaspoon mustard
salt and pepper
about 4 tablespoons extra virgin olive oil

Procedure
Toss vegetables in a bowl. In a separate bowl, whisk together lemon juice or vinegar, honey, mustard, and salt and pepper. Taste for flavor, then add olive oil slowly while whisking until it reaches the desired taste or consistency. Pour over the vegetables and mix.

Sunflower Coleslaw

This recipe is from Vegetariana and comes highly recommended from Connie, a garden member.

Ingredients
3 cups thinly shredded white or red cabbage
2 medium carrots, coarsely grated
Juice of 1 lemon
½ cup toasted sunflower seeds
Freshly ground pepper to taste
1 cup parsley dressing

Procedure
Combine all ingredients in a bowl and mix thoroughly. Chill before serving.

Parsley Dressing

Yield: About 1 cup

Ingredients
½ cup firmly packed fresh parsley
¼ cup oil (half safflower, half olive recommended)
¼ cup peeled, seeded, and chopped cucumber
1 Tablespoon lemon juice
½ teaspoon dried dill
¼ teaspoon salt
Freshly ground pepper to taste

Procedure
Place all ingredients in the container of a food processor. Process until all that remains of parsley is tiny flakes. Refrigerate the unused portion in an airtight container and use within 2 days.

Cabbage