Garden Produce, Savory, Side Dish, Salad Brenda Drake + Chelsea Kasen Garden Produce, Savory, Side Dish, Salad Brenda Drake + Chelsea Kasen

Basic Cole Slaw

Easily one of the best uses for cabbage.

Easily one of the best uses for cabbage, Basic Cole Slaw is a quick creamy side salad that pairs well with various meals. Perhaps you’ll want to add this when you make:

Basic Cole Slaw

To a mixing bowl, add:

2 Tbsp mayo

2 Tbsp yogurt (Greek style recommended)

1 Tbsp onion, finely minced

1 Tbsp sugar

1/2 Tbsp vinegar (white recommended)

Stir together until completely combined, then add:

2-3 cups cabbage, shredded

1 carrot, finely grated

Fold together.

Serve immediately or refrigerate (up to 48 hours). Stir again prior to serving.

Brenda’s tips:

  • Serving size: 4

  • The melding of flavors is more effective when the vegetables are cut small.

    • Optional: use a food processor to shred the cabbage and carrots

  • The recipe recommends equal portions of mayo and yogurt, adjust the ratio for personal preference

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Desserts, Cake, Garden Produce Brenda Drake + Chelsea Kasen Desserts, Cake, Garden Produce Brenda Drake + Chelsea Kasen

Brenda’s Favorite Carrot Cake

This Carrot Cake includes pineapple, coconut, loads of carrots, and you can optionally add in walnuts or pecans. Brenda recommends frosting this cake with her Cream Cheese Frosting for the ultimate cake experience.

Brenda’s Favorite Carrot Cake

Preheat oven to 350F.

Prepare three 8” cake rounds, set aside.

To a large mixing bowl, add:

1 1/4 cups oil

3 eggs

1 tsp vanilla

2 cups sugar

Beat well. Then fold in:

2 1/2 cups flour

2 tsp baking soda

1 1/2 tsp salt

2 tsp cinnamon

Stir in:

1 lb carrots, peeled & grated

1 cup crushed pineapple (with juice)

1 cup shredded coconut

Divide batter evenly between prepared pans. Bake at 350F for 45-60 minutes, or until tests done with a toothpick. Cool. Frost. Serve. 

Recommended: Cream Cheese Frosting

Brenda’s Tips:

  • Serving Size: 16 slices. Plenty to cut into 24 slices.

  • Brenda makes the batter in a stand mixer. Hand mixer or stirring with a spoon works just as well. 

  • Brenda totally throws in extra carrots if wanting to use up more than a pound. Generally limits herself to between 16 and 20 ounces .... but one time she harvested her garden and had mountains of carrots so put 24 ounces in and the cake was great. 

  • If you like walnuts or pecans, go ahead and put in 1/2 cup, chopped. 

  • HOW TO: Prepare a cake pan

Window to B’s kitchen . . .

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