Stone Fruit & Chicory Slaw with Ginger Vinaigrette


Courtesy of Market Hall Foods | Food styling and photography by Marshka Kiera

This salad, created by Sandy Sonnenfelt of Market Hall Foods, is a true ode to summer. It combines sweet, juicy, peak-season stone fruit with crunchy cabbage and sharp, slightly bitter Treviso. Sandy used apriums and pluots when developing this recipe, but any mix of stone fruit will work: plums, apricots, nectarines, and even pitted cherries. Serve it with grilled steak, chicken, or salmon.

Serves 4

For the vinaigrette

2 teaspoons finely minced shallot
¼ cup Katz Late Harvest Viognier Honey Vinegar*
1½ teaspoons kosher salt
1½ tablespoons fresh ginger, finely chopped or grated
¼ teaspoon Marash chile
¼ cup extra virgin olive oil
A grind of black pepper

For the salad

2 heads Treviso, or other chicory, like radicchio or Castelfranco, cut in half lengthwise and shredded (about 3 cups)
¼ head Napa cabbage, shredded (about 2½ cups)
2 green onions, thinly sliced on the bias
¼ cup fresh cilantro, roughly chopped
2 tablespoons fresh mint, cut lengthwise into thin ribbons
14–15 ounces stone fruit, like plums, pluots, apriums, or nectarines, sliced

To make the vinaigrette, combine the shallots, vinegar, and salt in a large bowl and allow to macerate for at least 20 minutes. Add the ginger, Marash chile, and black pepper. Slowly whisk in the extra virgin olive oil in a slow steady stream until combined (don’t worry if the dressing doesn’t emulsify completely).

To assemble the salad, add the shredded Treviso, cabbage, green onions, cilantro, and mint to the bowl and toss to coat in the dressing. Add the sliced stone fruit and gently toss to combine. Transfer to a serving platter and enjoy!

*White wine or Champagne vinegar with 1 teaspoon of honey may be used as a substitute. Sandy uses the Katz Late Harvest Viognier Honey Vinegar as “it is a wonderful vinegar, and I love the juxtaposition of tart and sweet.” 


Edible East Bay shares in a bittersweet moment with longtime partner Market Hall Foods as their prepared foods director, Sandy Sonnenfelt, retires after 26 years. Sandy created many of the innovative menus, recipes, and products that are the hallmarks of the popular offerings at this unique European-style market. As the recipe developer for the deli, catering, and wholesale fresh pasta division, Sandy has been integral to the success of the company. This bright summer recipe is just one example of Sandy’s talent and creativity.