Many of us are used to serving cooked cabbage in the cooler months nestled into hearty fare, like corn beef in March or as a braised side dish at Thanksgiving. Finding all sorts of cabbages (red, green and napa!) in our boxes thus far, gives us the opportunity to find other ways to enjoy it. This very adaptable recipe for a light and refreshing cold slaw, is great as a summer side dish or as a topping for barbecued pork or chicken sandwiches.
Instead of the typical mayonnaise topping, this version has a refreshing dressing of apple cider vinegar and olive oil, which doesn’t weigh the mixture down. A touch of honey lends sweetness, tempering the cabbage and the acid from the vinegar. For added coloring and flavor, use shredded carrots and/or a sprinkling of fresh parsley, cilantro, or any other herbs you have handy.
Refrigerate the mixture for 2 or more hours, tossing occasionally to distribute the dressing, to let the flavors meld and to allow time for the vegetables to soften.
2 tablespoons apple cider vinegar
1 tablespoon honey
2 tablespoons extra-virgin olive oil
3 cups thinly sliced cabbage
1 cup shredded carrots
1 teaspoon celery seeds or caraway seeds
1/4 cup chopped fresh cilantro or parsley, optional
Salt and freshly ground black pepper
In a large bowl, combine the vinegar and honey. Slowly whisk in the oil to incorporate. Add the cabbage, carrots, celery seeds, and herbs if using, and toss well to combine. Season with salt and pepper. Cover and refrigerate for 2 or more hours.
If using the food processor to prepare the vegetables, use the slicing blade for the cabbage and the shredding blade for the carrots.
For something a little different, if you have citrus available, swap out 1 tablespoon of the vinegar for lemon juice or lime juice.
Other great add-ins for summer slaws from future box ingredients: shredded radishes, Hakurei turnips, and/or kale.