Honest Fare

Pretty Provisions and Notes from the Kitchen

Yogurt & Poppy Seed Slaw

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Yogurt & Poppy Seed Slaw, Honest Fare by Gabrielle Arnold

Bet you thought you’d never hear from me again, huh? It’s been six, seven weeks since my last recipe (sorry)…but the important thing is that I’m here now and I’ve got a great one for you! But before we get into that, I should probably tell you where the hell I’ve been.

It’s been a hectic, hectic couple of months. The food truck is keeping us busier than either of us could have imagined. Here’s a super quick rundown of the last couple days just to give you an idea. I’ll spare you all the messy details…
Yesterday: Up at 8am to shop for produce. Stop at mechanic to see if he can fix the tail lights this week. Then straight to the kitchen to cook from 11-6:30 with a 30 min break for lunch (kind of). Load up and drive to location. Set up and sell food until midnight. Yes, midnight. Drive back to the kitchen to unload and clean up. Get home at 12:45. Asleep at 2 a.m.
Today: Wake up at 8:30. Skip breakfast to get to kitchen on time. Clean the truck until it shines because we have the health inspection today. Make some empanadas. Load up and drive to location by 11 a.m. Set up for lunch shift while nervously awaiting inspector. We pass, of course. Head back to the kitchen at 2:30 to grab our cars and go our separate ways for a quick 2-hour break (during which I can hopefully finish this blog post and put on some makeup). Head back to truck at 5 where we’ll be until 10 tonight.

Repeat. Repeat. Repeat.

So yea, it’s a lot. Sometimes we want to drop to the floor and cry. And sometimes we do. But we always remind each other that we wouldn’t want it to be going any other way. We’re SO thankful to be making this actually happen and that the customers keep coming back! (Even if it is killing us.)

Right now we’ve got one employee helping us in the kitchen so we just need to find someone who can be on the truck a couple nights a week so we actually alternate some nights off! The ‘help wanted’ sign is going up next week so let’s keep our fingers crossed. Hiring someone to work on the truck was a tough call to make from a financial standpoint, but the idea is that if we can get some rest we can apply ourselves to growing the business in other ways. And enjoying life a little more.

It’s our first time at all this so it’s all trial and error. Any suggestions? Anyone looking for a job? Ha. Anyone else working their fingers to the bone in the food industry? Anyone else wake up with sore feet? That’s the worst part I think.

Everyone likes to ask us if we ever take days off. Those will come, I’m sure. But for now, we don’t generally work Friday or Saturday nights unless it’s a special event and we aim for either Sundays or Mondays off. Sometimes we get at least one day. And it ends up being laundry day. But hey, in the midst of all the food truck madness, we’ve managed to sneak off for both Thanksgiving and Christmas to spend some days with family – that’s one perk of being your own boss!

So there you have it. That’s why I’ve been somewhat absent from the blog the last few weeks. This blog has always been my happy place and I intend to keep it that way, which is exactly why I haven’t been too hard on myself when I can’t find the time to post a new recipe for a couple (or a few) weeks. I’m trying to remind myself that that’s okay to focus on the business right now, and that it’s better to update the blog when my mind is clear and free so that I can enjoy the process of sharing something with you all. So that’s what I’m doing! And thanks to a little break over Christmas, I was able to dedicate some time to a few recipes that I can’t wait to share in the coming weeks! Here’s the first of them…

This slaw is for all of you that like crunch. Cabbage, fennel and almonds. Crunch, crunch and crunch. It’s light and refreshing and healthy cause we use yogurt instead of mayo or cream! We’ve been serving this on the truck for a few weeks and people have been loving it. Even had a few customers say it’s the best slaw they’ve ever had. And why would they lie? Makes the 60-hour workweek worth it.

I use a handheld mandolin to shave the fennel and cabbage nice and thin. The almonds give it the just the right amount of healthy fat (instead of the fat you’d get from the mayo), which also balances the tanginess of the lemon yogurt dressing. I sweeten with honey or agave, but that’s up to you. The poppy seeds don’t add too, too much flavor wise to the slaw, but they’re a nice touch and so pretty!

I can’t tell you how happy it makes me to be able to complete this post for you! Absence does make the heart grow fonder. But seriously, as we get into a groove with the truck and get our employee thing figured out, it’ll be back to regular programming here on Honest Fare. Promise.

Thanks for sticking around. xoxo, gabi

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Prep time: 20 minutes. Serves 6. Sweeten with honey, agave or sugar depending on preference.

You need:

  • 1/2 head of green cabbage
  • 1 fennel bulb
  • 3/4 cup slivered almonds
  • 3/4 cup greek yogurt
  • Juice from 1 lemon
  • 1/3 tsp garlic powder
  • 1/2 tsp kosher salt (or to taste)
  • 1 Tbs agave or honey (or to taste)
  • Cracked black pepper to taste
  • 1 tsp poppy seeds
  • Splash of water
  • Splash of white vinegar


  1. Cut fennel bulb in half and cut into thin strips. Quarter head of cabbage and cut 2 quarters into thin strips (reserve rest for other use). Toss in large bowl.
  2. Place yogurt, salt, garlic powder, agave/honey, lemon juice, vinegar, cracked black pepper and tiny splash of water in bowl and whisk well. Pour dressing over cabbage and fennel. Toss. Add in almonds and toss evenly. Add in poppy seeds and toss again. Add any additional salt or pepper to taste.



  1. Carol
    Posted December 30, 2011 at 12:20 AM | Permalink

    I can’t wait to try this! Your schedule sounds exhausting. Thanks for taking the time to post. =)

  2. Posted December 30, 2011 at 1:05 AM | Permalink

    It is totally understandable that you would be too busy to update your blog with your own small business to run! Nice recipe and gorgeous photos! All the best for the new year!

  3. Posted December 30, 2011 at 7:17 AM | Permalink

    I love that salad!
    And I love Your fotos even more…:)

    Lots of hugs!

  4. Posted December 30, 2011 at 8:23 AM | Permalink

    The truck is amazing, and you guys make it that way. I’m so proud of what you’ve accomplished and continue to accomplish. You deserve every pedicure coming your way ;)

    And yes, this slaw is to die for.

  5. Posted December 30, 2011 at 8:27 AM | Permalink

    It’s wonderful that the business is going so well. I hope you manage to find some reliable help so that you’ll be able to take a breather now and then.

    The slaw looks wonderful, and I’m intrigued by the flavors in it. Also, I *adore* that top photo of the slaw — a beautiful shot, Gabi.

  6. Posted December 30, 2011 at 9:44 AM | Permalink

    I love how you brought this together. The shots are gorgeous too.
    Bravo for all the hard work. WOW!!

  7. Posted December 30, 2011 at 9:54 AM | Permalink

    Don’t worry about us sticking around. Your food and blog is of such good quality that it is worth the wait. Explanations, though appreciated, are not needed.

    I guess all I’m saying is don’t stress over us. We’ll still love you and will be here. Hugs.

  8. Posted December 30, 2011 at 10:32 AM | Permalink

    so healthy! with greek yogurt + lemon! love the almonds addition! bet this is grand, and can’t wait to try it!

  9. susana
    Posted December 30, 2011 at 3:02 PM | Permalink

    Hey I have to try this cabbage for Lanny

  10. Posted December 30, 2011 at 8:21 PM | Permalink

    Glad business is well! And with a salad like this I know why :) You’re right, the poppy seeds are so pretty.

  11. nicola
    Posted December 31, 2011 at 10:59 AM | Permalink

    Congratulations on all your hard work! It is fitting that you just posted, as I have been planning on making your Rosewater Pistachio Macaroons for New Years Eve! One of my fav recipes! Happy New Year!

  12. Posted January 2, 2012 at 2:52 PM | Permalink

    This looks like the perfect lunch to start off the new year. I love crunchy cabbage salads!

  13. Posted January 3, 2012 at 9:54 AM | Permalink

    So glad to see you back. And can’t wait to try and catch you guys and the truck on our next trip over to Orlando! Glad to hear you guys are doing so well — you’re an inspiration to me! I am dying to get into the food industry as well!

  14. Posted January 3, 2012 at 12:42 PM | Permalink

    Looks delish! I LOVE a good coleslaw! I’ll have to try this one.

  15. P
    Posted January 4, 2012 at 1:23 PM | Permalink

    This looks rad. I miss being your neighbor. That is all.

  16. Posted January 6, 2012 at 2:02 PM | Permalink

    LOVE! happy you’re back! could be a good time for some guest bloggers, no? XO!!

  17. Eileen
    Posted January 6, 2012 at 8:35 PM | Permalink

    Is it lame to give you advice about your sore feet? I assume you’re wearing comfortable shoes? Have you also tried light compression socks. We think of them for the elderly, but they’re amazingly helpful for anyone on their feet for long hours. I’m a massage therapist, and they make a world of difference for me. Look for Jobst Sensifoot socks – knee length. Congrats on your budding success. Soon it will be full bloom!

  18. gabi
    Posted January 6, 2012 at 10:25 PM | Permalink

    Eileen –
    Not lame at all!I appreciate the tip about the socks…my mom actually said the same thing. AND I just got myself a new pair of shoes (Nike Air…ha) so hopefully those will help. I had tried a variety of others and nothing was helping so I bit the bullet and went sporty. I should try the socks…but yea they just seem weird!

  19. Posted January 8, 2012 at 1:28 PM | Permalink

    Cabbage doesn’t get enough good credit- it’s such a super food! Thanks for sharing this beautiful recipe!

  20. Anna Casanova
    Posted January 9, 2012 at 3:55 PM | Permalink

    The socks really do help, try the knee highs. Makes you light on your feet…

  21. Chris
    Posted January 12, 2012 at 5:26 PM | Permalink

    Where do you park the food truck? Always the same spots or rotate around?

    Congrats on your initial success, hiring and delegating sound like good next steps.

  22. gabi
    Posted January 16, 2012 at 9:46 PM | Permalink

    Hi Chris!
    Great to hear from you. Yes, we move around but we do have a few set places in the weekly rotation. Have a look at our website

  23. Posted January 23, 2012 at 5:52 AM | Permalink

    I’m glad to hear things are going well, although I understand it is incredibly hard work! But I’m sure you wouldn’t want it in any other way right now – minus the sore feet possibly :) Thanks for finding time to post this lovely recipe: I have some cabbage in urgent need of attention …

  24. Posted January 24, 2012 at 5:23 PM | Permalink

    I’ve been hoping to stumble across a slaw just like this! One freckled with poppy seeds and everything. It looks just perfect.

  25. Posted January 26, 2012 at 2:46 AM | Permalink

    Wow! this sounds like a really hectic schedule! With this amount of drive and determination, you are bound to be successful. Remember that downtime is important and please do keep blogging and share your success with us.

  26. Posted February 2, 2012 at 5:30 PM | Permalink

    I’m horribly late in saying it, but so glad you’re back. What a full, crazy, beautiful adventure it sounds like you’re having. This slaw looks perfect, Gabi. I have too much cabbage from the CSA right now, so this will be put to use immediately. Cheers.

  27. Posted February 3, 2012 at 8:58 AM | Permalink

    So appropriate for winter, however this reminds me of a snowy white winter, one that we are currently not having now.

  28. Posted February 5, 2012 at 3:54 PM | Permalink

    I just posted a colorful winter slaw, but your more monochromatic slaw is drop-dead gorgeous. Beautiful photos and lighting!

  29. gabi
    Posted February 7, 2012 at 11:51 PM | Permalink

    Thanks Kate!

  30. Posted February 15, 2012 at 11:34 AM | Permalink

    I’m a fan of slaws this time of year… no need for all of the heaviness. And this one looks lovely.

  31. Posted June 5, 2012 at 12:52 PM | Permalink

    Totally understandable that you haven’t been posting. I remember my restaurant days- they were grueling. Keep up the good work and slaw looks delish!

  32. Jo
    Posted January 27, 2013 at 6:20 PM | Permalink

    This has become part of my regular salad rotation. Absolutely love it!!

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