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Summer Slaw

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Last week we were fortunate to have colleagues from Yavapai County Community Health Services whip up a healthy delicious slaw for market-goers. It was a hit with many people stopping by for a second taste. Each taster was given one ticket to vote: love it, like it or no thanks. The results were:

Chino Valley:
Love it – 30
Like it – 25
No Thanks – 5

PFM – 
Love it – 93
Like it – 41
No Thanks – 7
YCCHS provided us with the recipe as well so you can make it at home!


  • 2 cups shredded green cabbage
  • 1 ½ cups shredded red cabbage
  • ½ cup carrot, diced or shredded
  • 1 Granny Smith apple, diced or spiralized
  • ¾ cup slivered almonds or walnuts
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tsp honey (substitute agave nectar if vegan)
  • Juice of 1 lemon
  • Salt and pepper, to taste


In a large bowl, combine the green cabbage, red cabbage, carrot, apple, and nuts. In another bowl, whisk together the, olive oil, vinegar, lemon juice, salt and pepper, to taste. Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour. Serve cold. Makes 6 servings.

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Phone: 928-713-1227

Mailing address:
PO Box 1853
Prescott, AZ 86302