My veggie bin has been delivering a lot of red cabbage lately and I have found my new favorite recipe to eat up all this goodness. Super Slaw from Epicurious. It is amazing! There’s peanut butter, ginger, garlic and loads of cabbage. I have been eating it daily. I make the slaw, put it in a zip lock bag, and the dressing in a air tight container and it seems to last as long as the slaw does, about a week.
Here the recipe if you are not inclined to click on the link above…
Super Slaw – Epicurious
- 6 tablespoons rice vinegar
- 6 tablespoons vegetable oil
- 5 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons (packed) golden brown sugar
- 2 tablespoons minced peeled fresh ginger
- 1 1/2 tablespoons minced garlic
This is the part that you can mix anyway you like, I used only red cabbage, sometimes green pepper, sometime red etc.
- 5 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 2 large red or yellow bell peppers, cut into matchstick-size strips
- 2 medium carrots, peeled, cut into matchstick-size strips
- 8 large green onions, cut into matchstick-size strips
- 1/2 cup chopped fresh cilantro
Store the dressing in one container and the salad in a bag. Add salad to bowl, add the desired amount of dressing toss and enjoy!
This was good, probably one of my favorite creamy style coleslaw. What I liked was that it wasn’t heavy, and the honey left a nice sweetness. The recipe called for cucumber and tomato, but we were all out so it was pretty basic, but still good. I’m sure with the missing items added in, it would be even better. Tangy coleslaw from Martha
1 small cabbage
4 small carrots
1/2 cup yogurt (I used Greek style)
1/2 cup low fat mayo
1.5 tbsp honey
1 tbsp apple cider vinegar
1/4 tsp salt
Shred the cabbage and carrots. Toss with remaining ingredients. Serve.
Optional add in….
I am really into salads right now, almost obsessed. As far as obsessions go, salad is a pretty healthy one (at this point). Sooo I think I am going to start a new challenge inspired by Mark Bittman’s 101 salad article in the NY times. I wonder if I can do 101 salads in 101 days?
This is salad #1. We are off to a good start!
This little Napa cabbage was supposed to be a stir fry, but I was missing some ingredients for that recipe, so I decided to use half of it in this recipe for a little last minute slaw. The recipe was adapted from the one found in Epicurious.
It turned out really good, I like a lot of cilantro, but for those who don’t you might want to cut back on it, some would argue it was too much but I say nay you can never have too much cilantro. It was not spicy, the jalapenos in the stores are just not that hot, so if you would like it to be spicier go for the Serrano chili that was in the original recipe.
Spicy Napa Slaw
- 1/4 c rice vinegar (not seasoned)
- 2 tsp sugar
- 1 tsp grated peeled ginger
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1 fresh jalapeno, finely chopped (for additional spice, keep the seeds)
- 1 small head Napa cabbage (1 lb), cored and cut crosswise into 1/4-inch slices
- 5 green onions sliced
- 1/2 cup coarsely chopped cilantro
Whisk together vinegar, sugar, ginger, oil, jalapeno and salt. Add remaining ingredients and toss well. Let stand, tossing occasionally,serve and enjoy.