And finally one more slaw recipe since we’ve all got lots of cabbage now, this one with a lemon-tahini dressing. But you will certainly find dozens of cabbage recipes at grassfedcow.com.
(2023) Lemon-Tahini Slaw
Cabbage
(2023) Ginger Chicken With Crisp Cabbage Salad
From the New York Times
(2022) Creamy Cole Slaw
assembled from a lot of different recipes, this is our favorite cole slaw recipe. The result isn’t overly sweet. The sugar, however, is optional.
(2022) Cabbage and Farro Soup
For a couple of new recipes (assuming we get any cold weather!) how about the Cabbage and Farro Soup below (wish I remembered the provenance of that recipe). It’s only going to use part of that enormous cabbage but I like that it uses the core as well as the leaves.
(2021) Stir-Fried Chicken with Cabbage
Recipe from Mark Bittman’s “How to Cook Everything: Completely Revised Twentieth Anniversary Edition”
(2021) Marinated Tofu and Vegetable Salad
The official recipe calls for Napa cabbage, but I’m going to use that bok choy when I make this for dinner tomorrow.
(2021) Salt-and-Squeeze Slaw
That bok choy may be stumping you. For some of us, it’s a challenge to come up ideas several weeks in a row. I dug out this old recipe from Bon Appetit – a salt-and-squeeze slaw. You could use almost anything in today’s box. The recipe is down below.
(2020) Pikliz
Pikliz is a traditional accompaniment to griot, the braised and fried pork dish that’s pretty much the national dish of Haiti, but I’m told if you’re Haitian, you eat it with everything. It’s delicious enough that I believe it.
Consider this the summer slaw you’ve been dreaming of. Crunchy, tangy with citrus juice, just a little bit hot (with the amount of pepper we’ve included), it’s just the right side for rich dishes or anywhere you want something with a peppery punch.
When first made, the pikliz is pretty hot, but the heat mellows as it sits and we found the final result here perfect for folks who appreciate a little heat, but don’t want something overwhelming. Rock Steady’s Jacob Thomas notes that when his mother makes this, “she throws in all the hot peppers in there.”
(2020) Chipotle Cilantro Slaw
I don’t remember the provenance of this recipe but it’s been in my recipe files for maybe 10 years?
(2020) Hawaiian Style Sesame Cabbage Salad
I’ve been craving Asian flavors, so here’s what I’d do with my cabbage and green onions. It’s a recipe from Saveur magazine. Sort of a take on old ramen noodle slaw recipes that have been around since maybe the 70s? The directions say to serve immediately and certainly the crushed ramen is crunchy that way, but I secretly like these salads best when they’re a day old and the noodles have softened and absorbed the goodness from the dressing.