Prepping your ingredients for the slaw is just a quick chopping of the cabbage and cukes. When slicing the cabbage just slice around the core. For the cukes, cut length-wise into quarters, and then slice away.
And now for the shelling. I do love shelling peas, its nothing you can hurry, you simply sit and shell, and relax. I shelled a basket of peas probably about one and a half cups, worth every minute. I steamed the shelled peas for about 4 minutes in a steamer, and then ran under cold water to cool quickly.
Sliver the mint leaves
All good - all green! I was at the Eagleview and Malvern Farmers Markets last week and picked up:
- Conehead cabbage from Down to Earth Harvest, one because I just love the shape of it, and two for it's sweet flavor - perfect in slaws! One head for this recipe
- English Cukes from Kneehigh Farm, who can resist, the first of the season! 3, but they were small.
- Sweet shelling peas from Old Homestead Farm - love peas, and actually love shelling them! One basket
- Mint - about 6 - 8 good sized leaves
And yes, I'm making slaw with all three of them and bringing it all together with a maple mustard lemon vinaigrette!
Combine all of the ingredients in a dressing container and give it a good shake. I mean really shake it - you want the mustard to emulsify the dressing to keep it from separating. Shake a little more - perfect - you're there!
For the Maple Mustard Lemon Vinaigrette:
- 1 Tbsp Whiskey Hollow maple syrup
- 1 tsp Whiskey Hollow maple mustard
- 3 Tbsp Kastania olive oil
- lemon juice, about 1/3 cup
- salt and pepper
In a big bowl toss the sliced cabbage, cukes, cooled peas, and mint - mix it up good - but don't smash those precious peas! Pour on the dressing to taste - you may need all of it - go ahead - use it up! Toss some more! Let it sit for about 30 minutes to really incorporate the flavors. Then have at it - crunchy and delicious - and, good for you too!
I served this up with a chicken that I got from Canter Hill Farm, spatchcocked and semi de-boned whole chicken that was marinated in lemon juice and grilled to juicy perfection. Had full intentions to share that with you too but dinner got away from me. Guests arrived. Bourbon sours were served, and well, you know the rest of the story. Take my word, it was delicious. More on spatchcocking in another post.