Cherry Poblano Slaw

Cabbage is one of Pritchard Parker's favorite vegetables so I use it often. There is a lot to say about cabbage. It is versatile, can be eaten cooked, raw, or fermented (sauerkraut/kimchi), is a good source of vitamin C, potassium, and folic acid, tolerates winter gardens, stores well, and is cheap.


I have sauteed it, steamed wedges of it, used it in soups and stews, stir fries, stuffed it, rolled it, and of course eaten it raw. It teams up nicely with bacon and potatoes. It is famous alongside Corned Beef.


We love slaw and I am always dreaming up different ways to make it. Which is what happened yesterday when I was thinking of the head of cabbage in the fridge, in conjunction with the other meal plans I had in mind. I was thinking of a Southwestern or Carribean twist. I have used fruits in slaw before. . . Aha! I also had about a pound of cherries on hand, so I knew what I would do.




Cherry Poblano Slaw

1 medium head cabbage, thinly sliced
1 pound fresh cherries, pitted and halved
3 medium poblano peppers, diced
Mix together in large bowl.


Dressing
1/4 cup lime juice
1 Tbsp. honey
1/4 cup olive oil
1 medium Vidalia onion, cut into chunks
2 tsp. lime zest
1/2 tsp. chili powder
1/2 tsp. cumin

Place all ingredients into mini food processor, or blender, and puree until smooth and emulsified. Pour over salad and toss to coat. Sprinkle to taste with sea salt and freshly ground black pepper, if desired. Chill, in refrigerator, for about 2 hours before serving.