Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Coleslaw with Kale, Apple, and Pomegranate

Published by Mahy in on April, 2016


  • 2½ cups of shredded cabbage
  • 1 cup of shredded apples (drained and juice reserved)
  • ½ cup of shredded carrots
  • 1 cup of finely chopped kale
  • ½ cup of pomegranate arils
  • Dressing:
  • 2 tablespoons of minced scallions
  • 1½ tablespoons of minced pickled cucumbers
  • 1 tablespoon of apple juice ( from the shredded apples)
  • 1 teaspoon of pickled cucumber water (or extra apple juice)
  • ⅛ teaspoon of salt
  • ¼ teaspoon of oregano
  • 2 Tablespoons of apple cider vinegar
  • 1 tablespoon of sour cream (use Vegan or use more olive oil)
  • ¼ cup of olive oil


  1. In a large bowl, mix all the ingredients for the salad.
  2. For the dressing: add all ingredients in a sealable container. Seal the container well and shake it vigorously until the dressing emulsifies.
  3. Pour the dressing over the salad, mix well and serve.