Well, hello there! Here we are in the middle of the growing season, and it’s time for a second round of how to prepare your CSA box (or farmer’s market) veggies! In the first round we talked about how to cook beets and their greens, and today we’re going to talk about what to do with cabbage.
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The humble cabbage can be a difficult vegetable to know what to do with, but because of the fact that it’s usually inexpensive and also stores well for quite a long time, it’s become one that I almost always have on hand. So that means that I’ve had to learn some great recipes for how to prepare it! Of course, I love to make sauerkraut, but that usually lasts for quite a while before you have to make a new batch. Beyond that, I have three main ways that I like to use cabbage.
The first is to use the outer leaves as taco shells. This is so simple and is something that I do all the time now! Instead of using shredded cabbage on the taco, just use the leaves as the shell and you don’t even have to buy or make tortillas! Next is to use the rest of the cabbage (after taco shelling it) in one of two ways. In fall and winter I often shred it and caramelize it in a pan slowly, like you would onions, preferably with bacon (of course). But in summer I want something light, simple and fresh, so I usually make a no-mayo coleslaw.
I adapted this from Mark Bittman’s recipe for Spicy No-Mayo Coleslaw in How to Cook Everything Vegetarian, which is literally the bible for amazing vegetarian cooking. I’m not vegetarian anymore, but I still find myself referring to this book all the time.
How to Make No Mayo Coleslaw
First shred the cabbage as finely as you can, but don’t get too crazy about it. Put it into a large bowl, sprinkle it all over with a little bit of salt, and toss with salad tongs.
I really feel that getting all the cabbage coated with a little bit of salt helps to flavor the dish in the end. Then set that aside and make your dressing. Put the vinegar (or lemon/lime juice) and mustard into a small bowl with a minced garlic clove and whisk it together.
Then slowly drizzle in the olive oil while whisking until it’s all incorporated.
On a quick side note, this is very similar to how you would make regular homemade salad dressing. Maybe I’ll do a whole post on that someday, because it’s so much tastier and cheaper than store bought salad dressing!
Ok, now back to your shredded cabbage. Add in the minced jalapeño, green onions, cumin and a little more salt and freshly ground pepper.
Mix that around well and then add in the dressing.
Stir the dressing in to coat all of the cabbage, then add in the cilantro. For those of you that hate cilantro it’s fine to use parsley (but trust me, the cilantro in this is the bomb).
And it’s as simple as that! A light and fresh coleslaw that most everyone will love. The best part about this recipe is that it gets even better as it sits in the fridge, but the cabbage still stays crunchy.
I really think you’ll be surprised by this, even if you don’t particularly like cabbage or regular coleslaw. I’ve wowed many people with it!
I know that cabbage can seem like a strange, old school vegetable to prepare, but it really is quite tasty, not to mention healthy. I hope that this gives you a few ideas to work with, and I especially hope that you’ll try this coleslaw. It will rethink your image of what coleslaw should be!
Learn How to Cook Other Vegetables
Here are a few other not-so-usual vegetables you may need a little help learning to prepare in a way that makes you fall in love with them at first bite!
- 8 Ways to Eat Radishes & Their Greens
- How to Cook Turnips & Their Greens
- Easy Ways To Cook Winter Squash
- How to Cook & Eat Artichokes
- How to Cook Jerusalem Artichokes
- How to Cook Burdock Root
- Sauerkraut
- How to Cook Beets & Their Greens
Simple and Fresh No Mayo Coleslaw
Ingredients
- 1 whole cabbage finely shredded
- 1 jalapeno minced
- 2 green onions thinly sliced
- ½ cup cilantro or parsley
- 1 clove garlic minced
- 2 Tbsp dijon mustard
- 2 Tbsp red wine vinegar or lime or lemon juice
- ¼ cup extra virgin olive oil
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
Instructions
- Shred the cabbage. Place into a large bowl, sprinkle with salt, then toss with salad tongs.
- Make the dressing. Place the vinegar and mustard into a small bowl with the minced garlic and whisk together.
- Slowly drizzle in the olive oil while whisking until it's all incorporated.
- Add the jalapeno, green onions, cumin, pepper, and a little more salt to the cabbage. Toss, then pour the dressing over the cabbage.
- Stir the dressing to coat all of the cabbage, then add the cilantro. Toss one more time and serve.
Notes
- The best part about this recipe is that it gets even better as it sits in the fridge, but the cabbage still stays crunchy.
I love that idea of kicking out the Mayo!
One trick I’ve learned was completely random and can be used with or without mayo, just isn’t vegan. I had some powdered goats milk in the pantry and not a ton of ACV left, so I used about a teaspoon of the goats milk powder since it has a kick compared to mayo, milk or other vegan substitutes and voila a new recipe was born that seems to be a crowd pleaser and allows me to lower some of the vinegar that some of my eaters shy away from.
It isn’t cheap and I only had it in the pantry to mix in with my hot chocolate or morning “mocha” mix since real milk upsets my allergies with the casein.
Now I’m off to check out your sauerkraut recipe since I need one! Thanks.
My sister, Randa, shared your recipie and ít is delicious! It is a request at family functions. You’re famous here in Culver City 😄
Makes me want cabbage!
Colleen this looks delicious! I think I’m gonna make a big bowl and then dip out of it for my work lunches next week. Also, yes please on the salad dressing post. :)
You definitely should do that! It really takes coleslaw to another level, plus it gets even better as it sits. I think I will do a salad dressing post one of these days soon!