I’m always amazed by what a deal Tucson CSA is. This week I walked out with a ginormous head of Napa cabbage, eight Minneola tangerines, a large bunch of cilantro, enough sun chokes to feed a family of four, a heaping amount of rainbow Swiss chard, and a mason jar full of orange marmalade spilling out of my reusable bag. All of that organic, local, fresher than fresh produce for twenty two dollars! If you can part with the freedom of going to the supermarket to pick out any type of produce your heart desires (even if it is unseasonal and tasteless), joining Tucson CSA is the best thing you can do for your wallet, tastebuds, and general health. Consider this Tangerine Ginger Coleslaw the cherry on top.
While some might consider coleslaw to be summer dish and the perfect accompaniment to a grilled burger or a pulled pork sandwich, I find it especially refreshing in the colder months when hearty dishes are plentiful and fresh produce is harder to come by. Crunchy, thinly sliced Napa cabbage is tossed in a bright orange dressing made from simple ingredients like tangerine (or orange) juice, freshly grated ginger, and spicy raw garlic. With any luck, the nutritious tangerine-ginger dressing in this Tangerine Ginger Coleslaw will keep winter colds at bay all season long.