Half a Kentucky cabbage and half a purple one from California. Kentucky cabbage is just not very sweet, so I sweented it up and added some color with purple cabbage. Then I grated half a rutabaga from my Elmwood CSA which adds an earthy, nutty flavor. Added carrots from the San Luis Valley, again much sweeter than a Kentucky carrot. Spiced with salt pepper and fresh basil leave. Mayo to taste!
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