1/2 Chinese Cabbage shredded
That’s all you need, though you can add a grated carrot, slivered almonds, sliced water chestnuts, thinly sliced scallions…
Combine:
- 1Tbsp peanut oil
- 2 Tbs. sesame oil
- 2Tbsp rice wine or white wine vinegar
- 1-2 Tbs. maple syrup
- 1/2 Tsp. salt
- 3 Tbs. soy sauce
Pour over salad and toss well. Refrigerate for 1/2 hour. Strain the salad over a sauce pan and press down on the cabbage until you have collected all the juices. Boil the juices down to about 1/4 cup and toss into the salad.
I wanted to share a couple of cabbage recipes and wasn’t sure if this is where/how to do it–hope so! One is a classic, easy, creamy recipe in the first Silver Palate book. I’ve adapted it a little, because I don’t think that coleslaw needs cream or corn oil, and I do think it needs a little vinegar. Here’s my adaptation:
1 regular or 1/2 insanely large green cabbage, tough outer leaves removed, cored, and slivered (that is, once it’s cored, cut it into quarters and then slice each quarter, crosswise, as thin as possible, producing shreds or slivers)
2 carrots, grated
1 green bell pepper, sliced thin
1 cup mayonnaise
1/2 cup sour cream
2-3 Tbsp white wine vinegar
1 tsp caraway seeds
salt and pepper
Combine cabbage, carrots, and bell pepper in a large bowl. In another bowl, mix remaining ingredients well. Pour the dressing over the vegetables. It’s nice if you have time to chill it for a few hours before serving, but not crucial.
Another cabbage recipe I just discovered, perfect if you also belong to the meat CSA and just got some beef stew meat, is a Turkish beef and cabbage stew called etli kapuska. You can find a recipe here: http://almostturkish.blogspot.com/2008/01/cabbage-stew-with-beef-etli-kapuska.html, where I also got a recipe for an excellent roasted eggplant salad!