Since opening catering company The Juniper Spoon in 2004, chef Lali Hess has championed the farm-to-table trend by whipping up recipes from ingredients cultivated in her own onsite garden in Montgomery County. Charged with freshening up a traditional summertime dish, the veteran vegetable-grower created this smoky-sweet Southwestern slaw strewn with bits of tomato.
INGREDIENTS
Dressing:
» ¼ cup mayonnaise
» ¼ cup plain whole-milk yogurt
» 2 tablespoons fresh lime juice
» 1 teaspoon smoked paprika
» 2 tablespoons cane sugar
» ¼ teaspoon salt
Salad:
» 1 pound shredded cabbage, rinsed and squeezed
» ½ bunch cilantro, chopped
» 2 scallions, white and green parts, chopped
» 1 small heirloom tomato, diced
DIRECTIONS
1. Whisk together the dressing ingredients in a medium mixing bowl.
2. Chop the salad components and add to the mixing bowl. Toss the slaw together until well-combined.
3. Refrigerate for about an hour before serving.
Serves 4–6.
