This Farmers Market Crunchy Cabbage Slaw recipe was originally published in March 2017. Photos and recipe were updated 8/2/18. Original writing remains.
Long time, no blogging!
I took a break from recipe development and writing for a few months, and devoted most of my free time to wedding planning. On March 4, I got married back home in the Philadelphia area.
The day was perfect, and in fact, felt like a dream! From the flowers to the band to the venue (and of course the groom), everything was fantastic.
One of the best parts of the day was the food, catered by Starr Events. The appetizers included mini lobster rolls and cheeseburgers, chicken and ginger potstickers, sea bass presented on lattice potato chips, cucumber cups filled with hummus, and cheesesteak eggrolls (in typical Philly fashion)!
Not only was the presentation beautiful, but every single app was delicious.
Following the cocktail hour, our guests enjoyed short ribs with parsnip puree, and salmon with roasted vegetables as their entrees. And last but not least, our cake was alternating layers of vanilla pound and red velvet with buttercream and cream cheese frostings!
It’s hard to believe that our wedding day has come and gone! To look on the bright side, I’ll now have more time to blog and power through my dietetic internship. Only 3 more months until I can sit for my boards to become a registered dietitian! Or as I like to phrase it, I am currently a 75% dietitian ;-)…
Today’s recipe reflects my excitement for spring, and the inevitable transition from roasted to raw veggies for dinner. I used this beautiful head of raw cabbage as a base for this tasty dish.
Then I threw in some other crunchy produce (carrots and an apple) and topped it all off with scallions and sunflower seeds. Talk about the epitome of fresh!
In fact, I renamed it Farmers Market Crunchy Cabbage Slaw when I updated the recipe in August 2018 since I found all of these fresh ingredients at my local farmers market that previous weekend.
If you’re looking for a light veggie dish that’s great in the spring, summer or fall, then you’re in for a treat!
Crunchy Cabbage Slaw
- 4 cups green cabbage - thinly sliced
- 5 scallions - thinly sliced
- 4 large carrots - julienned
- 1 pink lady apple - julienned
- ½ cup sunflower seeds
- ¼ cup extra-virgin olive oil
- 1 lemon - juiced
- 4 cloves garlic - minced
- Sea salt and ground black pepper - to taste
- In a large mixing bowl, combine cabbage, onions, carrots, apple, and seeds.
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
- Pour dressing over cabbage mixture and toss until well coated. Enjoy!
Have a happy and healthy week!
Lizzie Streit, MS
It was delicious! Thanks for stopping by 🙂
Now I may have a biased opinion but believe me, as grandmother of the groom and bride I sampled these amazing appetizers….and the absolutely delicious wedding cake and pronounced them beautiful, unique and scrumptious. The wedding dinner was superb. As my son told the caterer, “On a scale of 1 to 10 it was a 12”. I don’t know how he managed it in a horticultural center (which was beautiful) but managed it he did…AND WELL.
Lizzie Streit, MS
I like that line that he told the caterer! I think I’ll use it in my review of the venue. They really did a fabulous job… I wish we could go have that same meal again some time! And the appetizers too, of course 🙂
This is a great recipe Lizzie!
And that wedding food description was awesome – and the food was really good.
A perfect day it was!
Lizzie Streit, MS
Thanks, Aunt Karen! I’m glad you like it! It has been so fun reliving the day through pictures… !