Cabbage is a wonderful thing, but it took me a long time to reach that conclusion. It’s a caterer’s best friend, as well as anyone into recreational dining. It is refreshing, adaptable, and holds very well. Here’s a slaw that moves beyond the dull standard mayonnaise based variety.
If making ahead, the salting process and a slightly wider shred work well in maintaining crispness. If not an issue, omit the salting and use a regular cut, adding 1/2 teaspoon salt to the dressing. Crunchy slaw works in lieu of generic lettuce for many uses: in sandwiches and wraps, on burgers, fajitas and tacos or as a default salad with barbecue and picnic fixings.
Short of time? There are plenty of pre-cut packaged slaws that can be substituted in lieu of the cabbage and carrot; the new broccoli variations are worth checking out.
Cabbage Slaw with Lime Dressing
1 medium head of cabbage, without core, slice into 1/4-1/2″x2″ lengths
2 teaspoons fine sea salt
1 small carrot, peel and shred
1/4 cup cilantro (optional)
4 green onion, chop
1-2 jalapeno peppers, seed, dice (or a dash cayenne in dressing)
2 tablespoons fresh lime juice (1 lime)
1 teaspoon white wine vinegar
1 clove garlic, smashed and minced
Black pepper, few grinds
2 tablespoon olive oil, to taste
Garnish: 1 large tomato, seeded and diced, optional
- Remove the core and any thick portions, slice the cabbage into 1/4-1/2″ x 2″ shred, sprinkle with 2 teaspoons salt to distribute evenly and place in colander or sieve. Let drain 30 minutes or longer.
- Combine dressing ingredients and set aside.
- Squeeze out any cabbage surface moisture and place in large bowl. Add the carrot, cilantro, green onion and pepper. Pour the dressing over the slaw and toss evenly to coat. Adjust seasoning, it should have a bite to it. Chill and toss again before servings. Top with fresh tomato if desired and serve. Serves 5 or more.