story and photos by Jennifer Morrisey homeinthefingerlakes.com
Summer in the Finger Lakes is a time to savor the simple joys of good food with friends and family, often enjoyed outdoors. With warm weather, backyards, parks and lakeshores come alive with picnics, potlucks and spontaneous gatherings. Local fresh produce is often featured in favorite homemade dishes celebrating summer flavors. One of my favorites is fresh cabbage to make seven day slaw, an old-fashioned dish that’s a true crowd-pleaser, adding a tangy crunch to many summer meals.
I don’t think cabbage often gets the attention it deserves. While the Finger Lakes Region is known for its vineyards, apple orchards and dairy farms, cabbage seems overlooked but is equally important to local agriculture. Although it may seem less glamorous, this humble vegetable plays a significant role in the area’s farming industry.
Our fertile soil and mild climate make the Finger Lakes ideal for growing cabbage. New York is one of the largest cabbage producers in the country, second only to California, with over 10,000 acres harvested annually. Fresh market cabbage is plentiful at roadside farmstands and markets throughout the Finger Lakes, with much also processed into sauerkraut and bagged salad mixes.
I typically buy cabbage at the little red farmstand on Route 5 & 20 in Hopewell. However, when I’m short on time, bagged coleslaw mix works just as well, cutting down on prep time while still delivering the crunch and flavor that make this dish so good. All I have to do is whip up the dressing, slice some onions, toss it all together and let it marinate. The result is a delicious, refreshing slaw that holds up well in the fridge for several days, making it perfect for busy weeks on the farm.
I don’t know the origins of seven day slaw, but this old-fashioned recipe has been a staple at many family picnics, likely passed down through generations. I was introduced to it years ago when I was first married; the marinated coleslaw, with its wonderfully tangy dressing, quickly became my go-to summer side dish. Its simplicity and practicality make it a favorite. I can easily make large batches that can be safely brought to the fields during planting or harvest without spoiling like a mayo-based slaw.
The secret to seven day slaw lies in its unique dressing. Unlike traditional coleslaws that rely on mayonnaise, this recipe uses a tangy vinegar-based dressing reminiscent of quick pickling techniques. The acidity of the vinegar not only adds a refreshing zing but also acts as a natural preservative, ensuring the slaw stays fresh and flavorful for up to seven days.
The dressing includes apple cider vinegar, sugar, oil and spices such as celery seed and ground mustard, giving the slaw a unique sweet and tangy flavor that improves as it marinates. Pouring the hot dressing over the shredded cabbage and other vegetables slightly softens them while retaining their crunch, ensuring a delightful texture even after several days. The slaw’s tangy and slightly sweet flavors complement savory and smoky dishes like pulled pork sandwiches, burgers and tacos.
