Over the last two weeks, I've received three heads of cabbage in my CSA share. Unfortunately, because my husband and daughter have been out of town, it was up to me and my 14 month old to eat it all up! (In case you're wondering, that's a LOT of cabbage for one person to eat!) I also wanted to do something simple, light and cool with it--it's been upwards of 100 degrees or more here, and I wasn't in the mood for simmering or baking or roasting.
And luckily I stumbled across a recipe for Asian Slaw. It fit the bill perfectly--just a few ingredients and no cooking! I adjusted the original recipe's ratios a little. Feel free to play with it, though, to suit your tastes. Want it saltier? Add some more soy sauce. Want it tangier? Add some more rice vinegar. It's that simple. This has been in my fridge for three days now, and although it's lost some of it's original crunch, it is still perfectly edible.
If you're lucky, I'll tell you what I served this with later in the week. ;-)
Adapted from The Kitchn
1 small to medium head green cabbage, outer leaves removed, quartered and shredded finely
1 cup roasted unsalted peanuts, chopped briefly in a food processor
1 bunch green onions, green and white parts thinly sliced
1 cup cilantro, roughly chopped
1 tsp white pepper
1/2 cup canola oil
4 Tbl rice vinegar
1 Tbl + 1 tsp sugar
1 Tbl sesame oil
2 tsp soy sauce
Toss the salad ingredients in a large bowl. Season with salt and pepper.
Whisk the dressing ingredients in a bowl until emulsified. Taste and adjust to your preferences. (Add more sugar if you want it sweeter, more soy sauce if you want it saltier, more vinegar if you want it tangier, etc.)
Toss with the cabbage. Refrigerate for at least an hour. Taste again and adjust seasonings before serving.
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