Saturday, April 14, 2012
EOS: Alfalfa and chickweed coleslaw
2 cups young alfalfa leaves, small stems, and immature buds
1 cup young chickweed leaves
1 carrots, shredded
1/4 cup sugar
1 teaspoon pickling salt
Pinch celerey seeds
1 tablespoon vegetable oil
2 cups rice wine vinegar (apple cider vinegar will work as well)
Toss the alfalfa, chickweed, carrots, sugar, salt and celery seeds together. Place in a cylinder over a bowl and allow to wilt, about two hours.
Discard liquid in the bowl, rinse and dry. Mix the greens with the reminder of the Ingredients, in the bowl. Eat or chill over night.
If you find it too bitter, replace one cup of the alfalfa with shredded cabbage. Adding 1 medium sized diced apple at the end wouldn't hurt either.