contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

3394 Brown Island Rd S
Salem, OR, 97302
United States


Recipe Blog

We want to help you enjoy ALL of the diversity of produce that can be grown in the Willamette Valley and strongly believe that most everyone can enjoy most every vegetable by finding the right preparation!

Grilled Cabbage Slaw

Jacob Bailey

From Bon Appetit

Coleslaw on the grill? Absolutely. It makes the cabbage and green onions tender and adds just a bit of smoky flavor.



  •  Nonstick vegetable oil spray
  •  1/2  cup  tarragon vinegar [or rice wine, or apple cider]
  •  1/2  cup  sugar
  •  1/2  cup  vegetable oil plus additional for brushing
  •  2  tablespoons  Dijon mustard
  •  1  tablespoon  chopped fresh tarragon
  •  1  medium head of red cabbage (about 1 3/4 pounds), quartered through core
  •  1  bunch green onions (about 6), trimmed [our onions would work as well]



    Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Whisk vinegar, sugar, 1/2 cup   oil, mustard, and tarragon in medium bowl. Season dressing with salt and pepper.

    Brush cabbages and green onions with oil; sprinkle with salt and pepper. Grill cabbages until dark grill marks form, 3 to 4 minutes per side. Grill green onions until charred on 1 side, 2 to 3 minutes. Transfer vegetables to work surface. Chop green onions and cabbages; place in large bowl, discarding cores. Add dressing; toss to coat. Season slaw to taste with salt and pepper. [ I think you could also do this in the stovetop with a non-stick pan or griddle, or even lightly sauté chopped cabbage and just dress with ingredients.]