Just a few short months ago, if someone had mentioned cabbage as a tasty staple in his/her diet, I would have rolled my eyes and conjured up images from my childhood of my mom making that gratuitous pot of corn beef and cabbage on St. Patrick’s Day.
…Ya know, the one you’re kinda obligated to make, but that no one really likes at all considering the fact that it makes your whole house reek for days on end/just isn’t tasty? (Sorry, Mom!)
Though I tolerated cabbage in things like spring rolls, I have never been a cabbage eater, and it didn’t make an appearance on my grocery list until I was strapped for cash and saw it for 50 cents a head at my local farmer’s market. Considering I’d recently seen countless Pinterest recipes highlighting this humble veg, I thought I’d stop being a little bitch about it and give it a go!
I added it to stir fries and curries, ate it raw in salads, and even made a wrap or two with it, falling in love with its crunch and surprising subtle sweetness.
Ever since that fateful day at the Public Market, I’ve tried to incorporate more cabbage into my diet, especially during weeks when I’ve been hit pretty hard in the money department.
This past week, I scooped up a GIGANTIC napa (or Chinese) cabbage to play around with, and decided to change my mind about cole slaw, which I also detested until this week based on my memories of it growing up…ya know, the mayonnaise-drenched, mucus-inducing, flavorless bowl of gunk at BBQs (sorry, Grandpa!)
In order to ensure I would like the slaw, I decided to go the Asian route, since I’m almost 100% guaranteed to adore anything Asian, as I’ve expressed many times. Thanks to Pinterest inspiration…Pinspiration? I concocted this recipe that I cannot keep my fork out of!
For the slaw:
- 1/2 GIANT head of Chinese cabbage
- 2 large carrots, shredded or cut into matchsticks
- 1 cup edamame, unshelled
- 2 scallions, minced
For the dressing:
- 1 tbsp. organic crunchy or creamy peanut butter
- 2 tbsp. Olive Oil
- 2 tbsp. sesame oil
- 1/4 cup rice wine vinegar
- 1 tbsp. grated ginger
- 1 large clove garlic, minced/pressed
- 1 tbsp. tamari or soy sauce
- 1 tbsp. sriracha
- salt and pepper to taste
Chop your cabbage into ribbons and place in a large bowl. Add shredded carrots, scallions, and edamame and give a good mix.
In a smaller bowl, whisk together all dressing ingredients, tasting for seasoning and adding more salt and pepper as you please. Pour dressing over slaw mixture, and give a good mix to coat veggies with the dressing. Cover and refrigerate for at least an hour. The veggies will absorb the dressing and go down in volume quite a bit.
Trust me…this shit is GOOD, and quite magical seeing as it made me change my stubborn mind about slaws, and strengthened my new found devotion for cabbage.
Try this out and make believe it’s summer with me!