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.