This recipe from SeriousEats.com is good when it’s fresh, but it’s really nice when it’s wilted as well. A great do-ahead. If you’re going to make it ahead, combine the cabbage and onion and add just a little salt. Let the vegetables sit maybe two hours in a colander and then give them a good squeeze. Now you’ve removed a lot of the moisture and the dressing won’t get watered down as the salad rests.
One more idea for slaw, this time with a spicy dressing. It’s from Mark Bittman’s “How to Cook Everything (Completely Revised 10th Anniversary Edition).”
Kimchi is traditionally made with Napa cabbage, and is a great way to use daikon radishes. If you only have “regular” cabbage – just substitute it for the Napa in the recipe.
The Korean chili powder is pretty essential. You can find it at the Buford Highway Farmers Market, but also at grocers that specialize in Korean foods.
The recipe comes from “Tart and Sweet” by Kelly Geary and Jessie Knadler. Add some sliced mustard greens if you like, that’s also a traditional addition.
I don’t remember where I first saw this recipe, and I can’t find the original, so I’m going to give you some general proportions to work with. I made this over the weekend for a potluck Halloween party and it was a big hit.
This recipe is adapted from one in Saveur magazine.
Another recipe from Laurie Moore of Moore Farms and Friends.
“Oh, my gosh, try our delicious method for a slaw everyone will rave about! If you’re already firing up the grill this is a great way to get some great flavor on the veggies, too.”
The gorgeous head of lettuce in my CSA box made me run for the salad bowl. Slice up the radishes you don’t put into a sandwich, add the cucumbers and then make this simple dressing. You could sliver some of the Napa cabbage into your salad as well. And what about boiling up a few of those eggs and adding egg halves? Now you’ve got a perfect lunch or light dinner.
Ok – this recipe is a little fiddly for weeknight cooking, but that Napa cabbage will hold up beautifully until this weekend and what a great idea to use those lovely leaves for lasagna instead of in yet another Asian-flavored slaw. (Although I do love those Asian-flavored slaws.)
I’m sorry not to remember where this recipe came from, but it’s a delicious and pretty traditional use for that head of Napa cabbage.
Another recipe idea from the folks at Serenbe.