Ingredient List
- *Verjus-Homemade cilantro lime jalapeno infused olive oil
- *Wild star thistle honey
- *Chipotle hot sauce
- Sea salt
- Smoked paprika
- *Green cabbage
- *Collard greens
- *Onion
- *Pear
- *Cilantro
*Farm fresh or local sourced artisan product
Ingredient Note: A wide variety of infused olive oils can be purchased at grocery stores, specialty food stores or if you are an adventurous home cook you can make your own. Regular olive oil may substituted for the infused olive oil used in this recipe.
Recipe Directions
In a glass jar, stir in four tablespoons verjus, two tablespoons cilantro lime jalapeno infused olive oil, one tablespoon honey, one half teaspoon chipotle hot sauce, one quarter teaspoon sea salt and one quarter teaspoon smoked paprika.
Chop three cups green cabbage and add to a glass mixing bowl. Remove stems from collard greens, chiffonade two cups collard greens and add to the mixing bowl. Remove shallot skins, slice one half cup shallot, separate into rings and and add to the mixing bowl. Remove pear core, slice one cup pear into matchsticks and add to the mixing bowl. Remove one half cup cilantro leaves from stem and add to the mixing bowl.
Add dressing to the mixing bowl, stir well and let slaw rest for ten minutes before serving for flavors to blend.
Kristin Celeste Shroeger is the food writer, recipe creator, photographer and dishwasher of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce.