By Sandy Lawler, chef and manager of the Baltimore Farmers' Market & Bazaar
Slaws need to sit for at least an hour before serving, and the longer the better… the following recipe will keep for a week in the fridge!
1 Small head of Cabbage
1 small red onion
1-2 fennel bulbs
In a large bowl, whisk together equal amounts (start with ¼ cup each):
sugar or honey
whole grain mustard
Whisk in salt and pepper to taste.
Thinly shred all the vegetables and toss in the dressing bowl. I like using tongs to move the veggies from the bottom of the bowls to the top. As the veggies absorb the dressing, they will wilt and compact, so don’t worry if you think there’s too much veg! Try other vegetables like Daikon radishes, assorted cabbages, Brussel Sprouts, beets, etc.. Also, try thinly slicing and sautéing your Kohlrabi greens with some garlic and ginger!