My blog is going on a 2 week vacation, while its author heads to the West Coast. (Hello California and Portland!) Before it says a brief adieu, however, we are leaving you with this excellent summertime recipe.
Have no fear if cabbages are ransacking your garden, farmers’ market or CSA share, and you haven’t a clue what to do with them. I can relate. Hence why I’m hoping to help you out here with this recipe before I jet-set away for a few.
That blank state of mind seems to be a yearly occurrence for me when cabbages starting forming into bowling balls by the masses. I really do enjoy cabbage. But what do you make with it that will use it up fast enough? A few shreds on top of some fish tacos won’t begin to peel off those layers. Nor will most pasta sautes and other recipes where cabbage comes in handy.
Of course the simple answer is coleslaw.
While as I said I love cabbage, there’s only so much coleslaw I can tolerate. Cabbage by the masses paired with mayo by the masses ends in feelings of eventual repulsion for the leafy veg.
Not that I’m a mayo-hater or anything. I just can’t eat it with slaw on a regular basis until my family and friends’ gardens stop crying me cabbage.
This Asian slaw however? It’s something my fork could get down with daily. Especially in the summer when almost every lunch/dinner screams for a crunchy, cool salad.
I like this because it’s refreshing, yet each bite hits you with an immense amount of flavor. You get sesame paired with summer basil, and a slightly sweet and spicy kick from the rice vinegar paired with the ginger. Use a food processor to make its assembly easy, and feel free to top with roasted peanuts or any other garnish of your choice.