Our cabbage mostly succumbed to the caterpillars this year (along with the broccoli), but we had one gorgeous head of red cabbage left after the CSA boxes were filled. Modified from The Cook’s Encyclopedia of Vegetables by Christine Ingram.


1/2 a medium-sized head of cabbage, thinly sliced

2 beets, grated

3-4 scallions, finely sliced

1 T chopped fresh herbs (parsley, basil, chervil)

1/2 c. chopped walnuts

For the pesto mayonnaise:

1 egg yolk

2 T lemon juice

3/4 c. sunflower oil

2 t. pesto

4 T yogurt or half an avocado

Salt and pepper to taste

To make the mayonnaise, place the egg yolk in a blender or food processor and process with the lemon juice. With the machine running, very slowly add the oil, pouring it more quickly as the mayo emulsifies. Season to taste with salt and pepper. Combine the mayo with the pesto and yogurt and beat to make the dressing.

Combine the veggies with the dressing, toss, voila, coleslaw. Should be nice and red looking.