Winter harvest recipes

We are lucky to have a mild winter here in the Bay Area. With the combination of rainy and sunny days, our winter garden veggies are beautiful! Last week, Garden Club students harvested red cabbage, green onions, green garlic, cilantro, radishes and peas to make a delicious Crunchy Slaw. So many garden treats packed this yummy salad! Get the recipe at the bottom. It's delicious on it's own, in a whole wheat wrap, on tacos, on a sandwich... or? Lots of possibilities!

Crunchy Cabbage Slaw (a Sunset Magazine recipe)

2 cups shredded cabbage (we used red cabbage, but the original recipe called for Napa cabbage).

12 ounces snow peas, strings removed, thinly sliced

1 1/3 cups thinly sliced radishes

1 1/3 cups thinly sliced green onions (including green tops)

1 1/3 cups lightly packed cilantro leaves

Dressing:

3 tablespoons white wine vinegar

3 tablespoons sugar

1 tablespoon soy sauce

1 clove peeled and minced garlic

1/2 teaspoon toasted sesame oil

1/2 teaspoon ground ginger

1/4 teaspoon cayenne

1 cup mayonnaise

optional: 2/3 cup slivered toasted almonds

Directions:

1. In a large bowl, combine cabbage, snow peas, radishes, green onions, and cilantro.

2. In a separate bowl, mix dressing ingredients.

2. Add about three-quarters of dressing and the almonds to cabbage mixture; mix to coat. Taste and mix in more dressing if you like. Pour into a serving bowl.