It’s low tide for local, seasonal produce, but this cabbage slaw keeps things pretty interesting for us, no fooling. We’ve enjoyed the slaw folded into fish tacos, wrapped in a tortilla with pork and beans, and eaten on a soft sesame seed bun with chopped barbequed chicken. It’s creamy, tangy, and flavorful, and subs in nicely for your usual green salad.
I especially like the Savoy and purple cabbages from Nash’s.
Recipe: Simple Cabbage Slaw
¼ purple cabbage, sliced very thin / ¼ Savoy cabbage, sliced very thin / 3 leaves dinosaur kale, stemmed and sliced very thin / 1 carrot, grated / 2 tbls mayo / 1 tbls vegetable oil / 2 tsps dijon mustard / 2 tsps cider vinegar / pinch cayenne / salt & pepper
Toss sliced cabbages, kale, and grated carrots. Mix mayo, oil, mustard, vinegar, and cayenne until emulsified. Toss oil and vinegar mixture with greens. Correct salt and pepper as desired. Serves 2-4, depending on use.
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April 1, 2009 at 6:15 pm
leslie
anything from Nash’s is the best!
I am so looking forward to some time in Sequim!
April 1, 2009 at 10:26 pm
Katrina
Cabbage has been finding its way into a number of our meals during this in between time too. My slaw is not nearly as fancy as your recipe above though. I can’t wait to try it. Thanks.
April 17, 2009 at 11:37 am
backstory « Eat Local Northwest
[…] the ones we put together at home were pretty darn similar to the tacos of memory. The creamy cabbage slaw, made from a combination of thinly sliced savoy and purple cabbages and grated carrots, was the […]
June 17, 2010 at 9:25 pm
i like it pulled « Eat Local Northwest
[…] 185-195 degrees. Meat should pull apart easily. Serve on a soft bun with sauce of choice and coleslaw on the side. Eat Local Northwest A food blog documenting the adventures of two friends […]