The recipe this week was provided by Elisa Rohner, who is also our Full Belly Farm web designer. She says that she has a “very old cuisinart with a grater attachment which simplifies the process.”
Cabbage (1/2 head)
Carrots (4-5 carrots, depending upon size)
Beets (2 steamed beets, cooled)
Cilantro (1 bunch, chopped leaves)
Fresh garlic (a few cloves freshly chopped)
Quinoa (1/2 cup already cooked)
Optional ingredients: Meyer lemon and feta cheese
Grate the cabbage, carrots and beets. Pour into a large bowl. Stir in cilantro, olive oil, fresh thyme leaves, salt and pepper.
Once you have mixed all together, taste to adjust seasoning. (A little Meyer lemon would probably be nice too.) I served it on a bed of arugula and added some warm quinoa (to personal preference). I sometimes add a bit of crumbled blue cheese or feta on top, which is sort of how I think I had it in Vienna. It was so great that I’ve always wanted to recreate it but I think this is a new thing so enjoy it and make it yours!