On Mother’s Day I made an unusual discovery–an almost perfect red cabbage, hiding in the back of the spare refrigerator. Left over from last years CSA, it was kind of like an extra present.
Now that I am down to frozen vegetables and a few miscellaneous fresh (while still trying to eat somewhat local), I have been known to get somewhat desperate. Last week, I actually made beetsicles… yes, popsicles with fruit, carrots and beets. Not (sigh) my proudest moment. My husband ate his bravely, declaring it excellent, while the kids looked on in horror.
I rejoiced in my new found bounty and, with news (from Louise of Months of Edible Celebrations) that it is National Salad Month, I cut up the cabbage to make coleslaw. The recipe is adapted from one I got over 30 years ago from the delightful Cookery Restaurant in Fish Creek, WI, which is now being run as a “green” establishment by the children of the original owners.
Typically made with green cabbage, the coleslaw works well with red cabbage (a veritable “eat a rainbow” bonanza) or napa cabbage (my favorite with its delicate ridged leaves that hang onto and highlight the dressing).
1. Quarter cabbage and remove core. Slice thinly by hand or in food processor.
2. Grate the carrots and add to cabbage.
3. Mix dressing ingredients in a blender and process until smooth.
4. Add enough dressing to cabbage mixture to coat and toss until well covered.
Freshness Tip: Dress only the amount of coleslaw you are likely to eat in one sitting. Refrigerate and save the leftovers, keeping the dressing separate. Mix together enough for the next meal shortly before you serve again.
It’s a simple solution to the problem of leftover coleslaw that goes limp and it is easier than preparing everything from scratch twice—kind of a homemade version of salad-in-a-bag!
Optional final step: Feed carrot peels to your guinea pigs.
- It’s Celiac Awareness Month!
- My Most Forgiving “Bok Choy” Salad