Here’s my recipe for Spicy Cabbage Salad. OK, I guess this is technically cole slaw. But my Aunt Pat’s girlfriend doesn’t like cole slaw, so this is what Pat calls her version. I’m not much into cole slaw either, as I associate it with the watery, mayonnaise-y Florida version that once made me very sick. I’m also not a big fan of cabbage. But faced with a head the size and heft of a cannonball in our CSA box (see below), I decided to try my hand at Pat’s recipe, which I and Potato Non Grata had enjoyed last week during our trip to Pensacola.
For the salad:
3-4 large carrots or a bunch of tiny mutant ones ;-)
1 large head of cabbage (2-3 pounds)
1 large red onion, peeled
For the dressing:
1 cup olive oil
4 TB balsamic vinegar
4 TB dijon mustard
1 TB sugar
2 TB lemon juice
1 stalk of green garlic, or couple of cloves of regular garlic to your taste
Lots of salt and fresh ground pepper to taste
Dash or two of cayenne pepper
Chop the cabbage into as thin strips as you can without getting bored. Discard the thick white stalky parts if like me, you find them kinda bitter. I peeled the carrots directly into the bowl with short strokes of a vegetable peeler, but I guess you could grate them. I used a mandoline slicer Miss Steak gave me to shave the red onion into thin slices. For the dressing, chop the green garlic into small bits, or crush the regular garlic in a press. Then combine everything in a jar with a lid and shake it vigorously with an ice cube to help it emulsify. Remove ice cube and taste it to adjust spiciness. (Keep in mind the flavors will deepen the longer it’s in the fridge.) Toss everything together well and refrigerate. Keeps well for several days and gets even better over time.
Food, Farming, & Food Politics events calendar
Humor:
June 12th, 2006 at 2:49 pm
Tryin’ again here…this is interesting! You hate cole slaw? Who knew…
But I have an EVEN BETTER recipe that yep, uses cabbage (red and green), carrots, green onions, sunflower seeds, almonds and Who Could Have Guessed (?) crunched up ramen noodles in a soy-ginger-sesame dressing. People LOVE it and it’s very addictive.
This is such a good good blog…and I told bunches of fellow foodies at recent ethics conference. You go, girl!
Love,
M