"Everything" Slaw

There's a saying, "If it grows together, it goes together." I repeat this to myself often when I am trying to figure out what to make with an abundant CSA bag and some farmers market finds that were irresistible, like purple and gold cauliflower. I will confess that I have a problem with buying too many vegetables, especially when I find unique varieties. There are worse obsessions. Mine is, however, perishable and rapidly accumulates in BOTH our refrigerators.

These are moments when you try to figure out just how many of those vegetables that grow together will go together all in one dish. Slaw is perfect for this. This recipe is very flexible for whichever CSA or market finds you have stuffing the produce drawers at home right now. For example, you can swap out kohlrabi (I know, FINALLY what to do with that stuff) for the radishes. Broccoli will work instead of cauliflower easily. The fresh herbs can include dill or basil, sorrel or lemon verbena, or all of these. You can use red cabbage, napa, bok choy, or green cabbage as well. You can use scallions or garlic scapes, or both. Just get a big bowl.

"Everything" Slaw
Slaw Veggies:
1 medium head of cabbage (napa here), chopped
1 medium (or two small) heads of cauliflower, florets only
1 bunch radishes, sliced thin
3 scallions, white plus 2-inches green sliced thin
2 garlic scapes, sliced thin
1/2 cup fresh mixed herbs, (dill, basil, sorrel, mint, lemon verbena)

Dressing:
2/3 cup canola mayonnaise (non-GMO)
1/2 cup olive oil
1/4 cup apple cider vinegar
1/4 cup honey
2 tsp. Worcestershire sauce
2 tbs. Dijon mustard
3 oz. bleu cheese crumbles
1/2 tsp. salt
black pepper to taste

Toss fresh veggies together. Whisk dressing ingredients and toss with vegetables. Chill and allow to marry in flavor for at least two hours before serving.