West Windsor Community Farmers Market invited me to stop by and do a cooking demo last Saturday. Beforehand, we chatted about possible dished and we decided on a sweet and spicy slaw perfect for upcoming 4th of July barbecues. I showed up armed with my knives, a bottle of vinegar and some of my favorite seasonings. Then I walked the market to get inspired by the produce of the day.

First I selected a gorgeous, light-green head of cabbage and some garlic scapes from Jeff's Organic Produce. At the North Slope Farm display, my eyes rested on slender carrots and beets in shades of red and gold. Great Road Farm's dark purple kale and shishito peppers also went into my market bag. A jar of Frank's Pickled Peppers were delivered to the demo tent and we were in business.

I was extremely lucky to have the lovely and talented market volunteer, Kim help me wrangle the food processor and pass out samples. (You are on your own to drum up a kitchen assistant.). The majority of the prep work can be done quickly using a food processor. Cut the rest of the ingredients by hand.

After the demo, my husband and I went and shopped the market. While picking up some gooseberries at the Great Road Farm, the stand staffer Andrea Martin suggested I call the slaw I just made the Love Wins salad as I described its rainbow hues. What a perfect name for this culinary marriage of flavors that was prepared the day after the momentous SCOTUS ruling on gay marriage equality.

Love Wins Salad
Serves one big rainbow family or crowd

Ingredients:
1 green cabbage, cored, cut into wedges
1 bunch purple kale, ribs removed
2 red beets, quartered (tops reserved for another use)
2 golden beets, quartered (tops reserved for another use)
3 small carrots (tops reserved for another use)
6 garlic scapes
3 shishito peppers
1/4 cup bread and butter pickle chips
1/4 cup bread and butter pickle pickle juice
1/4 cup apple cider vinegar (I like Bragg's)
2 tsp. smoked paprika
1/2 tsp. celery seeds
hot sauce, to taste
kosher salt and freshly cracked pepper, to taste

Directions:
In a food processor fitted with the shredding blade, process all of the cabbage, carrots and beets. This should take a few batches. Transfer shredded veggies a large bowl or two medium bowls.
Remove the ribs from the kale and cut the leaves into 1/4 inch ribbons. Thinly slice the garlic scapes. Cut the peppers in half. Remove the seeds and ribs and slice the peppers thinly. Chop the pickles.
Add all of the chopped vegetables to the shredded vegetables and stir to combine using tongs. Next add salt and pepper, apple cider vinegar, pickle juice, the smoked paprika, celery seeds and a bit of the hot sauce of your choice. Stir to combine and taste. Adjust seasonings.

This slaw can be served immediately or refrigerated until ready to use. Because it is not mayonnaise based, it will stand up to the heat better on the barbecue buffet table. But don't expect it to last long!