Recipe for Coleslaw from TRUCK Chef

This Thursday, October 30th,

 at the Westport Farmers' Market,

chef/owner of

TRUCK restaurant

, Nancy Roper,

will be demonstrating their house coleslaw.

Stop by and try a mini green chile cheeseburger topped with TRUCK coleslaw. 

TRUCK Coleslaw

1/2 head medium sized farmers' market white cabbage, thinly sliced

1/4 head medium sized farmers' market red cabbage, thinly sliced

1/2 lemon juice and zest

3 carrots shredded

1/4 red onion, finely chopped

1 cup parsley, chopped

1 cup mayonnaise (add more or less depending on house saucy you like your coleslaw)

freshly ground black pepper to taste

finish with Maldon salt

Gently mix all ingredients in a large bowl.