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Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette

I created this delicate slaw to showcase the vegetables—curlicue pea shoots, tender carrots, spicy arugula, and fresh herbs—that mark the arrival of spring.

Recipe information

  • Yield

    serves 8 to 10

Ingredients

Slaw

1/2 head green cabbage (about 1 1/2 pounds), cored and very thinly sliced
2 cups arugula, washed and drained
2 cups pea shoots, washed and drained
1 bunch small multicolored carrots or 2 large carrots, julienned

Vinaigrette

1/2 cup extra-virgin olive oil
1/4 cup chopped mixed fresh spring herbs, such as chives, mint, cilantro, parsley, and dill
Zest and juice of 1 lime
Zest and juice of 1 lemon
1 shallot, minced
2 tablespoons sherry vinegar
1 tablespoon honey
Sea salt and freshly ground black pepper

Preparation

  1. Slaw

    Step 1

    Combine the cabbage, arugula, pea shoots, and carrots in a large bowl and toss gently to mix.

  2. Vinaigrette

    Step 2

    Combine the olive oil, herbs, lime zest and juice, lemon zest and juice, shallot, vinegar, and honey in a bowl and whisk to mix.

    Step 3

    Pour the vinaigrette over the cabbage mixture, season with salt and pepper to taste, and toss gently to mix. Serve at room temperature or refrigerate in an airtight container until ready to serve. (If making ahead of time, wait to add the pea shoots until just before serving.)

  3. On the Side

    Step 4

    The bright mixture of honey and citrus in the vinaigrette makes this slaw the perfect accompaniment for mild fish, like Grilled Grouper with Heirloom Tomato Salsa (page 102) or Chicken Under a Skillet (page 139).

Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved. Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.
TagsCole SlawSlawSaladSouthernAmericanCabbageLeafy GreensVegetableArugulaPea ShootCarrotRoot VegetableSideDinnerDairy FreeGluten FreeNut FreeVegetarianNo-CookEasterSpringCookbooks
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