Want to eat like a Bike the Barns rider even after the ride? By popular demand, Chef Lauren Montelbano of The Vibrant Veg shared the recipe for her Rainbow Crunch Salad that she was serving up at Still Point Flower Farm this fall!
Rainbow Crunch Salad
Serves: 4
Salad
1 cup shredded purple cabbage
1 cup shredded green cabbage
1 medium carrot, shredded
1 red pepper, thinly sliced
1 rutabaga, julienned
1 purple daikon or beauty heart radish, thinly sliced
1/2 bunch kale, chopped
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chiffonade
1/4 cup cilantro
2 scallions, sliced
1 teaspoon salt
Dressing
1/2 cup sesame oil
1/2 cup olive oil
1/2 cup rice vinegar
1 tablespoon maple syrup
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoon miso
1 teaspoon chili garlic sauce
Instructions: Shred, julienne, slice and chop all fresh vegetables and herbs and combine in a bowl. Sprinkle with one teaspoon of salt and massage the salt into the raw vegetables to start to break them down and impart flavor. Next prepare the vinaigrette by whisking or blending all the ingredients in a bowl or blender. Pour the dressing over the slaw and mix well to coat.
The slaw will last for 3 days in the fridge.
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