Last idea for today is a cole slaw recipe for your cabbage and cilantro. It’s from the folks at the PBS show, “America’s Test Kitchen”.
Ingredients:
1 pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups) Table salt 1 medium carrot, shredded on box grater 1/2 cup buttermilk 2 tablespoons mayonnaise 2 tablespoons sour cream 1 small shallot, minced (about 2 tablespoons) 1 tablespoon minced fresh cilantro leaves 1 teaspoon lime juice 1/2 teaspoon granulated sugar 2 scallions, sliced thin 1/8 teaspoon ground black pepper
Preparation:
Serves 4
Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.
Stir buttermilk, mayonnaise, sour cream, shallot, cilantro, lime juice, sugar, scallions, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)