I cannot get enough of this color in this salad! Remember back in January I made you a winter farrow slaw salad with blood orange vinaigrette? Well, today I am updating the recipe for you to enjoy for the rest of the summer! I really like the hearty crunchy nature of this salad (cabbage, kohlrabi, and a grain mix) because even during the summer, I need a filling salad to bring to work! It also keeps well if you want to make it ahead, and tastes good cold, what else do you need in a salad? Avocado, you need avocado, but it has that too!
Fresh Corn, Nectarines and a Bright Lemon Vinaigrette are the perfect ingredients to transform this dish to a summer classic!
Summer Slaw Salad with Lemon Vinaigrette
a crunchy filling salad featuring summers best ingredients
- 1/2 cup harvest grain mix
- 1 cup vegetable stock
- 1/4 cabbage
- 1/2 small kohlrabi
- 1/4 avocado
- 1 nectarine
- 1 ear corn
- 2 tbsp pine nuts
For the dressing:
- 2 lemons juiced
- 1 tbsp white balsamic vinegar
- 2 tsp honey
- 2 tbsp olive oil
Add the dried farro and vegetable sock to a medium pot. Heat on medium with a cover. Stir occasionally until there is no more stock.
Using a mandolin shred the cabbage and the kohlrabi.
Slice the avocado into cubes and the nectarine into slices.
Peel the corn and cut it off the cobb.
Spread the pine nuts on a baking sheet and toast for no more than 10 minutes
To assemble the salad, mix to the shredded cabbage and kohlrabi. Add in the farro. Mix in the avocado, nectarine, corn, and toasted pine nuts.
To make the dressing:
To make the dressing:
Add lemon juice, honey, vinegar, and olive oil. Add the cover and shake the dressing until it was well combined.
Add 2-4 tbsp of dressing to the salad.
- Gluten free: sub the grain mix with a gluten free version!
- Can’t find kohlrabi: double the cabbage!
- Don’t want to splurge for pine nuts (I already had them in my pantry): sunflower seeds work too!
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