I’ve been on a coleslaw kick for quite a while now. It’s just a great salad to have on hand for a fast vegetable side for lunch, dinner, snacks or what the heck, even breakfast. It’s easy to make, the flavors deepen and improve on Days 2 and 3 (if it lasts until Day 3!) It’s easy to get hooked on coleslaw. Maybe we should call it cabbage crack.
Have you ever found yourself eating a grilled hummus and coleslaw sandwich for lunch and wondered how on earth such a concoction happened to land on your plate?
Oh right, I think it started because I was making soup.
Soup that began with potatoes.
And then some beans were added too.
And then Bean and Potato Soup turned into Bean Potato Onion Carrot Cabbage Soup as I went pawing through the CSA produce to find more soup ingredients.
Welcome to CSA Jeopardy! The answer-and-question game where you choose a prize value from one category and Alex Trebek gives you an answer. You know, the one where your response has to come in the form of a question?
Yeah, you know it. And you’re totally gonna play.
Or should I say “What is, You’re Totally Gonna Play?”
Today we’re playing the CSA version because that’s where some of the ingredients in this recipe for Asian Coleslaw came from. And because CSA seems to be my favorite overused acronym lately.
Enough with the chit chat, let’s get started.