Chef Elisa Spungen Bildner and philanthropist Robert Bildner discuss their new cookbook, The Berkshires Farm Table Cookbook: 125 Homegrown Recipes from the Hills of New England, as part of our series "Summer in Place." For recipes and more information, visit their website berkshiresandbeyond.com
Et Cetera Farm
Serves 4 to 6
This light and slightly sweet slaw can be served as a salad, used as a base for grilled fish or poultry, or even tucked into a sandwich. It’s advisable to prepare double the amount of dressing—mayonnaise, soy sauce, sriracha, and orange juice—and save half to use on the salad the next day, since the vegetables quickly soak it up.
2 tablespoons mayonnaise or vegan mayonnaise
4 teaspoons soy sauce
2 teaspoons sriracha
Juice of 1 orange (about ¼ cup)
2 cups finely ribboned cabbage
2 cups finely ribboned kale
1 cup shredded carrot
1 cup shredded gold or Chioggia beet
3 scallions, finely chopped
¼ cup chopped fresh cilantro
¼ cup chopped nuts (walnuts, pecans, or any preferred nut)
1. Whisk together the mayonnaise, soy sauce, sriracha, and orange juice in a large bowl until a smooth dressing is achieved.
2. Add the cabbage, kale, carrot, beet, scallions, and cilantro. Using tongs or your fingers, mix together the slaw, pinching to soften the vegetables. Pour on the dressing to fully coat the vegetables, scatter the chopped nuts on top, and serve.
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