Winter Garden Slaw
Recipe type: vegetable and fruit slaw
Prep time: 
Total time: 
Serves: 2 servings
A winter slaw made (mostly) with ingredients found in our San Diego garden.
  • 1 cup lacinato kale, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 6 Brussels sprouts, trimmed and sliced
  • 3 small golden beets, cooked, peeled and chopped
  • 1 navel orange, peeled and cut into small sections
  • 1 tablespoon flat-leaved parsley, chopped
  • 2 tablespoons fruity olive oil
  • 2 teaspoons Meyer lemon juice
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground pepper
  1. Combine the kale, cabbage, sprouts, beets, oranges and parsley in a medium-sized non-reactive bowl. Set aside.
  2. Whisk together the oil, lemon juice, mustard, salt and pepper in a small, deep bowl or measuring cup.
  3. Toss the slaw with the vinaigrette, cover and refrigerate for an hour or two before serving.
Recipe by Liz The Chef at