Method
The recipe this week was provided by Elisa Rohner, who is also our Full Belly Farm web designer. She says that she has a “very old cuisinart with a grater attachment which simplifies the process.”
- 1
Grate the cabbage, carrots and beets. Pour into a large bowl. Stir in cilantro, olive oil, fresh thyme leaves, salt and pepper.
- 2
Once you have mixed all together, taste to adjust seasoning. (A little Meyer lemon would probably be nice too.) I served it on a bed of arugula and added some warm quinoa (to personal preference). I sometimes add a bit of crumbled blue cheese or feta on top.
From the farm's kitchen
View the original recipe