Our boxes over the last week have had Chinese cabbage as a new addition. We think the coleslaw you can make with fresh cabbage is so good, it really becomes a favorite even if you didn't think you like coleslaw. Try this recipe. Coleslaw Ingredients 6 cups shredded cabbage. 1 cup shredded carrot. 1 cup mayonnaise. 1/4 cup white wine vinegar. 1 teaspoon celery seed. 1/4 cup sugar. Salt and pepper. In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl. Our family loves this version because the fresh taste is so pleasing.
Thanks to questions from members, we wanted to share some of the simple recipes we use to quickly take advantage of the tremendous health benefits the fall vegetables represent. Every one of the fall vegetables is recognized for being loaded with vitamins and nutrients that our bodies need for good health. (Because the recipes are so easy and don't take much time, one idea would be to prepare several of them on a Saturday and refrigerate to reheat and use later in the week.) Salmon (or any fish) with Rice Prepare brown or white rice according to package directions. Bake salmon in the oven with olive oil and mesquite seasoning at 400 degrees for 15 minutes. Cut up bok choy, swiss chard, onion
