Mint Coleslaw showcases Florida’s cabbage crop. The fresh shreds are combined with sweet peas and garden mint to create a refreshing spring salad. The recipe is from “Good Catch: Recipes and Stories Celebrating the Best of Florida’s Waters,” a cookbook I co-authored with dear friends and fellow Florida agriculture supporters Pam Brandon and Katie Farmand. With five ingredients, it comes together in about five minutes. Add it to your tailgate and brunch recipe files.
Yield: 8 to 10 servings
1 cup mayonnaise
1 tablespoon superfine sugar
5 cups thinly sliced fresh green cabbage
2 cups fresh or frozen sweet peas
1/4 cup fresh mint leaves, washed and very thinly sliced
1. Combine mayonnaise and sugar in a small bowl, blending well.
2. Combine cabbage, peas and mint in a large bowl. Fold in dressing to completely coat.
Recipe note: When shopping for fresh mint, look for evenly colored leaves that show no sign of wilting. Store in the refrigerator with stems in water and leaves covered with a plastic bag for up to a week.