A month or so ago, when our cabbages were just maturing, NPR posted a set of recipes for coleslaw. I was intrigued by the one entitled “Salade Cambodgienne,” partly because many of the ingredients were growing in the greenhouse and adjacent garden, and partly because of the Asian flavors that I love.
I loosely followed the recipe, shredding cabbage and carrots from the greenhouse but omitting peanuts and red pepper because they weren’t on hand. Thai basil came from the greenhouse, mint from my own small garden, and for heat, I used cayenne peppers that I’d dried late last summer.
For the tuk trey dressing, I deviated from the vegan recipe author’s directions and used Thai fish sauce instead of the salt/water combination. Instead of shallot, I used a bit of walla walla onion from the greenhouse. That, along with fresh lime juice and a garnish of greenhouse cilantro, made a delicious side dish with leftovers for lunch the next day.
Cabbages will still be available for months, so I plan to try some of the other slaws before hot weather ends.