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Sunday, July 26, 2009

Clean-Out-the-Fridge Slaw

The CSA farm where we get our box of produce each week during the summer, Fort Hill Farm, is very good about including recipes for how to use the bounty. Getting a big box of vegetables sounds great, especially when you eat as many as we do, but it can be intimidating to keep up with two stuffed crisper drawers and loaded refrigerator shelves.

This week the Fort Hill Farm newsletter included instructions for something called "clean-out-the-fridge slaw." We followed the recipe somewhat, but the beauty of it is that you can substitute pretty much anything you've got. We managed to put a slight dent in our surplus.

Here's what we used:

4 small turnips
6 smallish carrots
1 small red onion (or 5 radishes)
1/2 red cabbage
1/2 white cabbage

Coarsely grate all the vegetables, then mix them together in a big bowl.


1. Dissolve 1 T. sugar in 1 T. water, then mix with 1 T. cider vinegar.
2. Add enough mayonnaise (or Vegenaise) to achieve the consistency you want (we used about one cup).
3. Add 2 T. dried dill, or 3 to 4 T. fresh dill; 2 t. celery seed; and salt and pepper to taste.

Toss the dressing with the veggies, cover, and chill for a hour or more.

Serves at least six. We had it with fish, but this slaw works with everything from barbeque to burgers to poultry—or, of course, tofu or veggie dogs.


  1. I'm always trying to use stuff up the day before my next CSA share, too. I'll have to keep this recipe on hand - thanks for sharing!

  2. You can sub in kohlrabi and radishes, jicama. We used dill, but cilantro would work as a substitute. We like the celery seeds but they make it just a bit on the bitter side, so be very careful and cut back if the taste is too sharp. And don't overdo the vinegar.

  3. How about some tomato recipes? It's not even August and we're almost overdosed! I've been freezing some sauce using a simple and tasty Rick Bayless recipe:
    *Half a dozen tomatoes, blackened on both sides under the broiler, then peel and deseed.
    *Several cloves garlic, toasted whole on stovetop, then peel & mince
    *1 T. chipotle adobe sauce (or to taste)
    *Salt & a pinch of sugar

    Blend these together, then cook down in a very hot saucepan for 10-15 min.