when we made the decision to buy a half share csa, i figured it would help alleviate the burden of grocery shopping. unlike most people, grocery shopping is a chore to me. reading labels, pushing carts, checking clipped coupons (if i ever remember to bring them!), having the internal debate over brands is tedious to me. because we are a one-car couple now, the bulk of this duty lies with me as i am the one who commutes to work.
what i didn't take into consideration tho, was that we still do have a need for certain proteins, pantry staples, and toilet paper. further, i neglected to think about eating habits. i've said it before, summer's bounty begs to be eaten in its most natural form, not only for ease of preparation but also it's the best way for the body to absorb nutrients and blah blah blahs of these veggies. but sometimes, the rawness can get to you, despite knowing the health benefits of it all. it's a difficult balance.
in any case, this recipe was found because we had picked up broccoli, had half a cabbage head in the fridge and i had confessed to being stressed out about what the heck to put together for dinner, and throwing all the veggies, cleaned, shredded or diced, into a bowl and dressed up with some olive oil + acid base seems to be the way of life around here.
Broccoli, Cabbage and Kohlrabi Coleslaw With Quinoa
adapted from the NY Times
we stuck to the same veggies but i changed up the dressing to be vegan/dairy free.
juice of 1 lemon
approx 1/4 cup tahini
generous splashes of unsweetened coconut milk
2 generous TBL dijon mustard
1 TBL ginger rice vinegar
salt/pepper to taste
whisk in bowl, thin out with a bit of water or more coconut milk. dress salad, serve immediately.