Summer Slaw with Peanut Dressing

I’m dreaming of summer and who doesn’t love a good coleslaw?!  They are especially great when you don’t want to cook on a hot night but so many of them have a lot of mayo and unhealthy ingredients.  Time to fix that with some delicious peanut dressing!

I picked up some radishes at Barrie Hill Farms and decided they’d make a colorful, crunchy addition to this.   If your kids are peanut butter lovers, imagine how excited they will be to hear they’re going to have peanut butter on their salads!

I love this salad because it has lots of crunch.  Cabbage, apple, radish, green onion and peanuts.  While it may make for a noisy dinner table, no worries because the oohhhsss and ahhhss will drown out the crunch.   I even chose a crunchy peanut butter for the dressing but that’s up to you.  Most importantly you want to find the most natural peanut butter without preservatives.

Women’s Day has a great post with a list of 12 peanut butters that they taste tested as well as examined the ingredients.  Their criteria was that it had to be 90% peanut butter with no artificial flavorings,  preservatives or flavorings.  Check out their choices here.

What is your favorite coleslaw to make?  Tag us on Instagram or Facebook so we can share with our readers!  We love to see what goes on in your kitchen!

Summer Slaw with Peanut Dressing

I love a good coleslaw especially when you don't want to cook on a hot night but so many of them have a lot of mayo and unhealthy ingredients.  Time to fix that with some delicious peanut dressing!
Prep Time: 20 minutes
Total Time: 20 minutes
Course: Salad
Cuisine: Canadian
Keyword: Coleslaw without mayo
Servings: 6
Calories: 315kcal

Ingredients

  • 1 tablespoon finely chopped peeled fresh ginger (or jarred minced)
  • 1/4 cup coarsely chopped shallot
  • 1/4 cup plus 1 tablespoon peanut butter (no preservatives)
  • 1/4 cup rice-wine vinegar (not seasoned)
  • 2 tablespoons soy sauce
  • 1.5 tablespoons packed dark-brown sugar
  • 1/4 cup canola oil
  • 1 small green cabbage, (about 1 3/4 pounds), finely shredded) (I used half green, half purple)
  • 2 Zestar! apples, cut into 1/8-inch-thick matchsticks
  • 6 radishes, sliced thinly
  • 4 scallions, cut on the diagonal into long, thin slices
  • 1/2 cup dry-roasted peanuts

Instructions

  • Blend ginger, shallot, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth; set aside.
  • Put cabbage, apples, red radishes, scallions, and peanuts in a large serving bowl. Pour in peanut dressing; toss thoroughly to combine.

Nutrition

Calories: 315kcal | Carbohydrates: 27g | Protein: 8g | Fat: 21g | Saturated Fat: 2g | Sodium: 511mg | Potassium: 600mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1675IU | Vitamin C: 84.6mg | Calcium: 86mg | Iron: 1.9mg
Tried this recipe?Let us know how it was!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Apple Recipes from Barrie Hill Farms

Goat Cheese Bruschetta with Honey Crisp Apple

Oven Roast Chicken Breast with Apples and Grapes

A calendar showing when crops are available at Barrie Hills Farm.

Will Ontario Buy Ontario?

What does Farmer Morris do in the winter? Today I’m in downtown Toronto attending a Greenbelt sponsored seminar discussing how Ontario’s healthcare sector can purchase more local food.

Sounds crazy right? Why should this even need to be a discussion eh?

Well, for a myriad of reasons, our own governments feed our own citizens imported food, while many sectors of Ontario agriculture struggle to compete against foods from all over the world.

I was advised by a colleague in the local food distribution system not to attend this day. ”Probably a waste of time” was how it was put to me. I struggled with that for several days. Because I agree with that.

But I am trying to remain optimistic. So here I am. We’ll see how it goes. Please, nobody hold your breath!

Roasted Brussels Sprouts & Apple

This simple and easy recipe contains the deliciousness of sprouts, apple and thyme tossed with olive oil and fresh apple cider!

  I topped it with a few pomegranate arils as well to add more colour.  Did you know they contain Vitamin C, fibre and antioxidants?

Barrie Hill Farms Brussels Sprouts Salad

Leave those stray leaves on your baking tray.  They cook up quickly and you may have to remove them when you toss them halfway through but they add a great crunch to the dish.

Barrie Hill Farms – Brussels sprouts and apples

I also added peeled garlic cloves to this but it seems I took this picture before I included them.  This is totally optional but it’s a wonderful addition for garlic addicts like myself.

This dish used the apples from the very first crop of apples from  Barrie Hill Farms.  They pressed their own apple cider right at the farm.  Can’t get any fresher than that!

Barrie Hill Farms, fresh apple cider

I need one of these machines.   Hmmm, I guess I better get myself an apple orchard first.   You can see why I get so crazy excited about working with the farm!

Barrie Hill Farms – Making Apple Cider

These Gala and Honey Crisp apples were the best I’ve tasted.

The Many Health Benefits to Apples!

  • Improves neurological health
  • Helps in preventing dementia
  • Reduces the risk of stroke
  • Lowering levels of bad cholestrol
  • Reduces your risk of diabetes
Barrie Hill Farms – Making Apple Cider

The result?  A healthy, vegan dish that is super tasty, colorful and the perfect side dish any day of the week.

Roasted Brussels Sprouts & Apples

This simple and easy recipe contains the deliciousness of sprouts, apple and thyme tossed with olive oil and fresh apple cider!
Total Time: 30 minutes
Course: Salad
Cuisine: Canadian
Keyword: brussels sprouts and apples
Servings: 4
Calories: 154kcal

Ingredients

  • 1 apple, diced. I used Gala apples. Leave skin on if organic.
  • 1 pound Brussels sprouts, washed, halved
  • 6-8 cloves garlic, peeled
  • small handful of sprigs of thyme
  • 1/4 cup apple cider (Zieglars Apple Cider is gluten free, as are many others)
  • 2 tablespoons extra virgin olive oil
  • freshly ground black pepper to taste
  • 2 tablespoons pomegranate arils

Instructions

  • Preheat oven to 350 F
  • Place apples, sprouts and garlic in medium sized bowl.
  • Combine cider, olive oil and pepper in a small bowl, mixing well. Pour mixture over apple combo and stir gently until well coated.
  • Spread mixture on baking sheet. Roast for 20 minutes and toss. Remove any stray leaves that are getting crunchy. Return to oven for an additional 10 minutes or until sprouts are slightly browned. Remove.
  • Place in serving bowl and top with pomegranate arils if desired and serve.

Nutrition

Calories: 154kcal | Carbohydrates: 20g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 540mg | Fiber: 5g | Sugar: 9g | Vitamin A: 880IU | Vitamin C: 100.7mg | Calcium: 58mg | Iron: 1.7mg
Tried this recipe?Let us know how it was!

Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!

Recipe courtesy of Simply Fresh Dinners,  A partner with Barrie Hill Farms in bringing fresh recipes to your table.

 

More Apple Recipes from Barrie Hill Farms

Goat Cheese Bruschetta with Honey Crisp Apple

Oven Roast Chicken Breast with Apples and Grapes

A calendar showing when crops are available at Barrie Hills Farm.