As a teenager, I rebelled against this large round, leafy veg. It was boiled til it was soft and it left the house with an undeniable reek. Ewww.
Somehow the cabbage I knew as a teen isn’t the same beast I have come to love and depend on for many a meal. Raw is usually how I love it and in a salad it can’t be beat.
Tonight our apartment was sweltering with the start of summer heat and I will pass along my cabbage salad “recipe”. I find i can throw in what I’ve got around the house and it will be delicious. If I have left over chicken or if I’ve got some bbq pork from chinatown, i’ll throw it in. Tonight, it was a fully vegan affair using whatever random ingredients I had on hand.
kitchen sink cabbage salad
Chop a head of cabbage, coleslaw-style and throw into a large salad bowl (green/red or a combo is just fine). Add grated carrots (I used 2) and some finely chopped red onion (1/2 onion) and green pepper (1 pepper). Throw in some chopped granny smith apple (I used 2), raisins, sunflower seeds, sesame seeds and honey-roasted peanuts. Toss well. For the dressing, i finely chopped some ginger & garlic and added some olive oil, soy sauce, juice of 1 lemon, hot sauce and some white wine. Once mixed into a lovely viscous liquid, I tossed the dressing with the salad and it was ready to serve.
Cornelius, my dinner guest Pam and myself devoured it. Crunchy, healthy and tasty!