What to do with this beautiful red cabbage? Turn it into slaw!
I borrowed some inspiration from online recipes including nom nom paleo and the garden of eating. As with all of my cooking, I used what I had on hand which means my version is unlikely to exactly match to any other recipe (this is sometimes an awesome experiment and sometimes a sure way to know what I’m missing)!
When cooking at home I prefer to use a wood cutting board and typically stick to maple or bambu for all of my chopping. Just like my motto for food I love using tools provided from mother nature vs a lab!
I am drawn to bright colors and find it nearly impossible to walk past a red cabbage without snatching it up! And then there are carrots which just happen to be my favorite color. Slaw is a perfect cool summer dish that combines both of these irresistibly colorful veggies.
- 3/4 Red Cabbage, Chopped
- 2 Carrots, Shredded
- 1/4 Red Onion, Sliced
- 2 Limes, Juiced (zested if desired)
- 2 Tbsp Honey
- 1/4 cup Olive Oil
- 1/8 cup White Wine Vinegar
- S&P to Taste
Place Cabbage, Carrots, and Onion into a large bowl. Mix Lime Juice, Honey, Olive Oil, and Vinegar until honey is fully dissolved. Stir dressing over veggies and at S&P to taste. “Slaw” can be eaten immediately or left to marinate. I love crunchy textures but the softening of the cabbage while it marinates and melds with the flavors of the dressing make this slaw get better and better with time.
The great thing about slaw is that it is tasty for a few days and it can change shape easily- eat it as a side or add it to a green salad, tacos, tuna salad, and more!
Simple no-cook dish.