ASIAN-INSPIRED COLESLAW
Recipe recommended by CSA Member Meischa Gasek from the River Cottage Veg cookbook.
1 bunch green onions, trimmed and sliced
4 carrots, peeled
1 small green cabbage
Dressing
2 Tbsp white wine vinegar or rice vinegar
2 Tbsp toasted sesame oil
2 Tbsp olive oil
2 Tbsp soy sauce
1 Tbsp clear honey (or maple syrup)
1 Tbsp finely chopped ginger
1 garlic clove, finely chopped
A handful of cilantro, coarsely torn
Lime juice
Put the sliced green onions into a large bowl. Cut the carrots into fine julienne with a mandoline or grate them coarsely and add to the bowl. Remove any blemished outer leaves from the cabbage, then quarter and cut away the core. Shred the leaves as finely as you can and combine with the green onions and carrots.
For the dressing, whisk together all of the ingredients, making sure the honey is dissolved.
Pour the dressing over the vegetables and toss thoroughly. Let sit 10-20 minutes to soften and “relax”.
Serve the coleslaw scattered with cilantro and sprinkled with lime juice.
BUTTERMILK FRIED CHICKEN TENDERS WITH SNAP PEA SLAW
My family loved the snap peas in this quick slaw.
CABBAGE & CORN SLAW WITH CILANTRO ORANGE DRESSING
Delicious spin on coleslaw! Recipe calls for bagged coleslaw mix but I just use thinly sliced equal amounts of green & purple cabbage and shredded carrots.
CABBAGE JAMBALAYA
This family friendly jambalaya can be prepared on the stove or in the oven – both in under an hour.
CARAMELIZED CABBAGE & WALNUT PASTA
(modified from the NY Times)
- 3 Tbsp olive oil
- 3 tablespoon unsalted butter
- 2 teaspoon cumin seeds
- 2 leeks, white and tender green parts, thinly sliced into rings
- 4 garlic cloves, finely chopped
- 2 pounds finely sliced green cabbage
- Kosher salt
- 1 pound spaghetti
- 4 ounces pecorino cheese, grated, plus more for serving
- 2 teaspoons freshly ground black pepper, plus more as needed
- Juice from 1 large lemon
- 1½ cups toasted walnuts, roughly chopped
- Handful of chopped chives
Heat a large Dutch oven or pot over medium. Add the olive oil and butter. When the butter has melted, add cumin seeds and toast for 15 seconds, then add the leeks, garlic, cabbage and 2 teaspoons salt, and stir for 3 to 4 minutes until wilted. Cover, reduce heat to medium-low and cook for 10 minutes without stirring. Check every few minutes to make sure the bottom is not burning. Stir as needed.
After 10 minutes, remove the lid from the cabbage and stir. Cover and cook for another 4 to 5 minutes, until it is super sweet and tender. Taste and season with kosher salt.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. When the pasta is ready, drain, reserving about 1 cup of pasta cooking water. Add pasta to the cabbage mixture along with the reserved cooking water and the pecorino and the black pepper. Toss well to combine.
Add lemon juice. Taste, adjusting seasonings with more salt, pepper or lemon, if needed. To serve, scatter with walnuts and finish with more pecorino and chopped chives.
CARAWAY CABBAGE CHIPS WITH DILL YOGURT
These crispy chips just take a few minutes to prep – the hard part is waiting for them to be done!
CHARRED VEGETABLE AND BEAN TOSTADAS WITH LIME CREMA
Hearty vegetarian tostadas. They’re a flavor explosion and brimming with good-for-you ingredients.
GRILLED CABBAGE WEDGES
When I see cabbage, I think coleslaw but there are so many other delicious ways to serve it up. These wedges are the perfect side dish for whatever you’re grilling. If you’re not in the mood to make a dressing, just grab one from your fridge. Try ranch dressing with crumbled bacon, Italian dressing with some grated parmesan, Asian dressing with toasted sesame seeds). No grill? No problem – roast them in the oven instead!
SERIOUSLY GOOD HOMEMADE COLESLAW
This is a killer slaw recipe! Make a big batch and serve it as a side for whatever you’re grilling or to top your tacos and pulled pork sandwiches.
SKIRT STEAK FAJITAS WITH GRILLED CABBAGE & SCALLIONS
Smokey steak and crisp tender grilled veggies make these fajitas perfect for a hot summer night.
SLAW WITH DILL AND SCALLION
Chop one cabbage, one bunch dill and one bunch scallions and mix together. Dressing: 1/3 cup mayo, 1/4 cup apple cider vinegar, 1 tsp salt, 1 tsp celery seeds. mix dressing on veggies and let sit in fridge for 1-2 hours. Enjoy. Good for several days. If you are intimidated by so much slaw, you can use half a cabbage and then just wrap the remaining half in plastic to use another time. It will be good for at least another week.
SLOW COOKER CABBAGE BEEF SOUP
You won’t be sorry you tried this hearty and delicious soup. (PS – it’s a great way to sneak cabbage in for people who aren’t cabbage fans).
Upswing Farm 