A Culinary Journey with Beth and a Simple Salad that is always a hit!

In the fast-paced world of television production, Beth's dedication to her career leaves little time for cooking. Despite the distance between us on opposite coasts, our bond remains strong through late-night phone calls filled with conversations over our drinks of choice – a rum and diet coke for her, and a rotating selection of cocktails for me. Our talks range from work and dramas to the complexities of our love lives, bridging the miles between us.

Last year, I introduced Beth to the world of farm shares, sparking a newfound interest in experimenting with fresh produce. From seeking recipe ideas to sharing her culinary creations, she has transformed into a Food Network enthusiast, inspired by the likes of the Barefoot Contessa.

One of her summer cooking staples, this vibrant cabbage slaw recipe is a delightful creation featuring purple and green cabbage, shredded carrots, and a flavorful dressing of grainy Dijon mustard, tarragon and garlic vinegar, mayonnaise, and a hint of Aussie Outback Rub. 

Ingredients:

• 1/2 head purple cabbage, chopped chunky
• 1/2 head green cabbage, chopped chunky
• 4 carrots, shredded into thick shreds
• 1/4 cup grainy Dijon mustard
• 2 tbsp Tarragon and Garlic Vinegar
• 1 cup mayonnaise
• 1 tsp Aussie Outback Rub

Join us on this culinary adventure as Beth's exploration into the world of farm-fresh ingredients brings us closer together, transcending the miles with shared experiences in the kitchen.

More Great Salads

Beet and Grapefruit Tabouleh

Gazpacho

My Mother’s Potato Salad

Tomato and Corn Salsa

This recipe was originally published on recipes.terra-americana.com.