Patty pan squash is one of those vegetables that rewards high heat — a quick char in a hot pan turns its mild flesh nutty and sweet. Tossed with shredded Napa cabbage and ripe tomatoes, this slaw sits somewhere between a salad and a warm side dish, and it works alongside almost anything off the grill.
Ingredients
For the slaw:
½ head Napa cabbage, very thinly shredded (Gray Farms Organics)
3–4 patty pan squash, halved or quartered depending on size (Cedar Springs Farm)
1 cup cherry or small tomatoes, halved (Persimmon Ridge Farm)
3 tbsp fresh chives, thinly sliced (Living Roots Farm)
2 tbsp fresh flat-leaf parsley, roughly chopped (Living Roots Farm)
2 tbsp olive oil
Flaky salt and black pepper
For the dressing:
3 tbsp olive oil
1½ tbsp apple cider vinegar
1 tsp honey
½ tsp Dijon mustard
1 small garlic clove, finely grated
Salt and pepper to taste
Instructions
Make the dressing. Whisk together the olive oil, apple cider vinegar, honey, Dijon, and grated garlic in a small bowl until combined. Season with salt and pepper. Set aside.
Char the squash. Heat a cast iron skillet or grill pan over high heat until very hot. Toss the patty pan squash with 2 tablespoons olive oil and a generous pinch of salt. Spread in a single layer and cook without moving for 3–4 minutes until deeply charred on the cut side. Flip and cook 2 more minutes. The squash should be tender but still hold its shape. Remove from heat and let cool slightly.
Dress the cabbage. Place the shredded Napa cabbage in a large bowl. Pour about half the dressing over it and toss well. The cabbage will soften slightly as it sits — this is what you want. Let it rest for at least 5 minutes.
Combine. Add the charred squash, halved tomatoes, chives, and parsley to the dressed cabbage. Toss gently to combine. Taste and add more dressing, salt, or vinegar as needed.
Serve. This slaw is best at room temperature, when the squash is still slightly warm and the cabbage has had a chance to relax into the dressing. It holds well for a few hours — the flavors only improve.
Farms in this recipe: Gray Farms Organics (Napa cabbage), Cedar Springs Farm (patty pan squash), Persimmon Ridge Farm (tomatoes), Living Roots Farm (chives, parsley)
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