Cilantro Lime Poblano Slaw

Recipe by Educational Chef Mercedes Melendez
Demonstrated at Decatur Farmers Market on May 23, 2018

Ingredients

• Market:
  • Leeks from Snapfinger Farm ($3.00)
  • Red Cabbage from Snapfinger Farm ($2.00)
  • Cilantro Lime Poblano Hummus from Epicurean Chef ($5.00)
  • Beets from Global Growers ($3.00)
  • Carrots from Global Growers ($3.00)
  • Sugar Snap Peas from Mealor Family Garden ($8.00)
  • Vidalia Onions from Local Lands ($3.00)
• Pantry:
  • Red Wine Vinegar
  • Paprika Powder
  • Onion Powder
  • Smoked Salt
  • Coriander Powder

 Directions

1. Chop one medium head of cabbage and place in a large bowl with 1/4 cup red wine vinegar and 1 tsp smoked salt.
2. Slice 3 leeks, 1 large Vidalia onion, 1 large beet and toss with the cabbage.
3. Chop 6 carrots and 2 cups sugar snap peas then toss in as well.
4. To the slaw, add in 1 1/2 cup cilantro lime poblano hummus, 2 tsp coriander powder, 1 tsp onion powder, 1 tsp paprika powder and an extra 1/2 tsp smoked salt.
5. Toss and allow to sit for half an hour then serve.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.