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Spring is finally here! And now that winter is behind us, farmers markets will move back to their outdoor locations, and more variety in produce will arrive. One of the first non-winter crops harvested is a perennial favorite: carrots. This transitional time of year is perfect to make my spicy carrot and cabbage slaw, since it uses much of the late winter – early spring farmers market bounty.
Additionally, don’t forget about the other artisanal food products at the farmers market. These can be incorporated into your cooking to great effect, and you’ll be supporting local businesses at the same time.
Don’t Be Afraid of the Fancy Farmers Market Olive Oils
Perhaps my favorite non-produce slash prepared product from the farmers market is flavored olive oils. Not only do I think they’re an easy way to boost the flavor of salad dressings and finishing oils, I also think the bottles make excellent gifts. But, more than a few times, I’ve been asked, “What do you do with this?” and then the fancy olive oil sits on the giftee’s pantry shelf, never to be touched. Which is a shame, but understandable if you don’t know what to do with it or are afraid to mess up something expensive.
This spicy carrot and cabbage slaw is one of the easiest ways to incorporate my favorite type of fancy olive oil – jalapeño. Don’t be afraid, those fancy olive oils are meant to be used. I’m here to show you how easy it is, even for beginners.
Ingredients and Substitutions
Jalapeño Olive Oil
While I have quite the collection of flavored olive oils in my pantry, the one I reach for most often is the jalapeño olive oil. When fresh peppers aren’t in season, this is my go-to method for adding a biting spice to what I’m cooking.
The spice level of many jalapeño olive oils varies across brands. I use Sciabica’s Jalapeño Olive Oil almost exclusively (I discovered them at the San Francisco Ferry Building Farmers Market), which tends to be on the spicier end of the scale. Be sure to taste your dressing as you make it to adjust the spice level according to your tastes. If you aren’t into spice at all, try using another flavored olive oil, like garlic or citrus.
Carrots
To maximize storage time of the carrots you buy from the farmers market, separate the green tops from the roots and store separately. These two parts of the carrot age differently, and you don’t want the faster-wilting tops to affect the roots, which can be stored a lot longer. But, whatever you do, save those carrot tops and make my Walnut and Carrot Top Pesto! This sauce is great on pasta, roasted vegetables, or stirred into soup. It’s also a way to get extra value out of your farmers market purchases.
Cabbage
Because the cabbage is so thinly sliced in this recipe, it doesn’t matter very much what type you use. I prefer red cabbages in raw salads, since they are just a little bit sweeter than their green counterparts. At the farmers market, look for red cabbages that have tightly packed heads of leaves and feel heavy for their size.
Fun fact: coleslaw comes from the Dutch word koolsla, meaning “cabbage salad.” In general, though, I think we associate slaws as shaved or thinly sliced salads more than their exact relation to cabbage. And if you want to know more about all the different types of cabbage, head over to my page here.
Cilantro
If I had to pick a favorite herb, it would be cilantro. I don’t even have to think about it. I can’t get enough of the pungent, spicy aroma that cilantro brings to the flavor party.
But what if cilantro tastes like soap to you? Substitute with either parsley or dill, depending on your preferences. The carrot and cabbage combination will pair well with just about any combination you come up with.
Tips and Tricks
When zesting the oranges, be careful to only get the outer rind and not the pith. The pith of most citrus is bitter and unpleasant to eat. Generally, I try not to run my microplane over the same spot on the orange more than once. With this method, it may feel like you aren’t getting much zest, but trust me, you don’t need much to add a lot of flavor.
And be sure to let the slaw marinade in the dressing for at least 20 minutes before eating it. This will allow the spicy jalapeño-cilantro-cumin flavors in the dressing to meld with the cabbage and carrots, and for the flavors to bloom. Keep the slaw in the fridge during this time so that it stays cold.
If you have leftover cabbage, try out my Red Cabbage Hash Browns for breakfast the next morning so that the cabbage doesn’t go to waste.
Serving Suggestions
Because there are no lettuce or soft greens in this salad, the carrot and cabbage slaw will store for a few days in the fridge. Speaking from experience, this slaw makes an excellent work lunch the next day!
Spicy Carrot and Cabbage Slaw
One of the first non-winter crops harvested is a perennial favorite: carrots. This transitional time of year is perfect to make this spicy carrot and cabbage slaw.
Ingredients
For the spicy yogurt dressing:
- 1 navel orange
- ½ cup full fat Greek yogurt
- 1 tbsp jalapeño olive oil
- ¼ cup chopped cilantro
- ½ tsp kosher salt
- ¼ tsp ground cumin
For the slaw:
- 2 cups shredded carrots
- 2 cups finely shredded red cabbage
- 1 large shallot, sliced thinly
Instructions
Make the Spicy Yogurt Dressing
- Zest half of the orange and add to a large mixing bowl. Cut orange in half and add 2 tbsp of juice to the bowl as well.
- Add yogurt, jalapeño olive oil, cilantro, salt, and cumin to the bowl as well and whisk to combine.
Make the Carrot and Cabbage Slaw
- Add carrots, cabbage, and shallots into the mixing bowl with the spicy yogurt dressing. Toss to combine.
- Let slaw marinate in the refrigerator for 20 minutes for flavors to combine
Notes
The Spicy Yogurt Dressing can be used on other salads as well. Try it out on a cobb salad for a spicy twist.
