Cole Slaw

Asian Cabbage Slaw

Cabbage is among the most underrated vegetables.

Er, let me correct that. Purple cabbage is among the most underrated vegetables.

I mean, just look at it! It’s a beaut.

One of purple cabbage’s greatest attributes – besides its color, of course – is the fact that it can last for weeks and weeks in the fridge before going bad. That being said, I always keep a head on hand so that I can thinly slice it up whenever a dish could use a splash of color.

Salads, banh mi sandwiches, summery tacos, grain bowls, you name it…purple cabbage is always there to save the day and make food beautiful.

This time around, however, I let the vibrant veggie take center stage in a slaw I now make every summer.

It’s an Asian-influenced cole slaw, meaning that traditional mayo gets swapped with a fragrant oil + rice vinegar + soy sauce combo.

Add a few crunchy, salty peanuts on top and some fresh cilantro, and you’re left with a slaw that’s so full of flavor it becomes addicting. Cole slaw…addicting? Yes.

And this one’s fresher than ever.

While you could certainly down an entire bowl of this, it pairs nicely on the side of other dishes, too. Think fish tacos, or a stir-fry of sorts or even an Asian-themed veggie burger on the grill. It’s up to you to get creative with what you put this with, but I promise the recipe laid out for you here won’t let you down!

August 25, 2016 By Grace Dickinson

Asian Cabbage Slaw

Most people’s go-to dish using cabbage? Cole slaw. My family’s go-to cabbage dish? Asian slaw. Every year when the garden cabbages begin to form into tightly-bound, edible bowling balls, one of my parents is sure to whip up some Asian slaw. The flavorful spin on cole slaw is lighter and seemingly fresher than your typical mayonnaise-laden slaw. Plus, it will save you a lot of saturated fat, and add some healthier fats in their too.

We make this dish different nearly every time, depending on the family member that’s doing the slicing and dicing and on what fresh ingredients we have available. But below you’ll find a recipe for our latest cabbage creation. We’ve infused it with fresh cilantro and topped it off with salty peanuts to create a bowl of slaw that’s worth more than just a pretty picture. Go for a red cabbage, if available, for an extra eye-pleasing element. Plus, as I mentioned in this post, red cabbage has special phytonutrients shown to have anti-inflammatory properties that may do a bunch of other cool things for your body too.

But if green cabbage is what’s growing near you, than it will work too. It will still bring a healthy dose of vitamin C, potassium, and fiber to the table. So pick your cabbage and get chopping. Enjoy as a generous side, or serve atop a burger of your choice.

Also, just two days left to enter my giveaway for some summery treats from Stonyfield’s.

July 20, 2011 By Grace Dickinson

Salmon Fish Tacos with Sweet Potato Puree

Fish tacos always resurrect memories of summer days spent working up an appetite alongside the ocean. Some of the best fish tacos I’ve ever eaten are the ones I’ve gotten from boxy beach huts down by the shore. Nothing beats spending a hot afternoon swimming through cool, wavy water, only to finish it off by getting messy with a fresh fish taco.

While I’m unfortunately not down at the beach, I’ve still been enjoying some fantastic warm, sunny weather. To go along with it, I’ve also decided to whip up some light and fresh fish tacos so I can enjoy them too.

I decided to switch up the classic recipes that I’m used to tasting and throw in some of those nutrient-loaded sweet potatoes to compliment the salmon I chose for my base. The naturally creamy sweetness of the potatoes, along with the tender fish and fresh, crunchy cabbage slaw definitely made for a winning combination. Cabbage is coming to its prime, so if it’s not growing in your garden, be on the lookout for it at your local farmer’s market.

You can bet I’ll be making some variation of these again. Hopefully I can make it to the beach by that time for a little extra inspiration!

Click here for recipe…

June 30, 2011 By Grace Dickinson

Cabbage Salad with Peanuts

Uncooked cabbage does not need mayonnaise. Yeah, you heard me. No fatty, eggy mayonnaise needed to make this superstar shine. In fact, fresh cabbage is in all reality better without its malevolent sidekick. Minus the mayo, it’ll keep longer, taste yummier, and make you feel overall better. This dish plays off of another of my favorite creamy ingredients—peanut butter. Combined with a kick of sesame, the peanut butter gives this cabbage dish a nutty boost of flavor, while keeping it healthy and fresh. Add in some chopped red pepper for a little red-green combo., and you’ve got yourself a light and unique holiday dish that will outshine all those other typical salads on the party table. Who doesn’t like to be the star of the party?

Cabbage Salad with Peanuts

(Serves 6)

-1/2 lime, juiced
-1 tsp. olive oil
-2 tsp. mirin
-1 1/2 Tbsp. dijon mustard
-2 Tbsp. peanut butter
-2 tsp. toasted sesame oil
-2 tsp. red wine vinegar
-1-inch ginger, minced
-6 cups Chinese (napa) cabbage, chopped
-1 red bell pepper, diced
-1/2 cup cilantro, chopped
-1/2 cup peanuts, chopped
-3 scallions, diced
-Pepper, to taste

Whisk together first 8 ingredients. In large bowl, toss cabbage, peppers, and cilantro. Add oil mixture. Season with pepper, to taste. Top with scallions and peanuts. Serve.

December 14, 2010 By Grace Dickinson

Asian Cabbage Slaw

Asian Cabbage Slaw

Salmon Fish Tacos with Sweet Potato Puree

Cabbage Salad with Peanuts

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