Ode to Cabbage Salad

Rainbow Cabbage Slaw

I seem to be eating a lot of cabbage lately. We get a head of the green stuff every week in the organic box and it seems to last forever. Since the weather’s been warm and sunny, my tastes tend towards raw, cold and crispy, so various permutations of cabbage salad (i.e. cole slaw) have been gracing my plate.

Cabbage salad makes me super happy. I like to shred all the cabbage in one go (not in the box shredder, but with a knife – here’s how), then store the extras in the fridge for quick cabbage salad goodness whenever I feel like.

So what can one person do with that much cabbage without getting bored? Here’s a few ideas:

  • My favorite cabbage salad recipe is this Oriental Cabbage Salad, made with a sweetened cider vinegar dressing and toasted sesame seeds. The original recipe (a Shaw family classic) calls for uncooked ramen noodles to be added to the mix, though I tend to leave these out because they’re really weird and bad for you. But I gotta admit, the ramen noodles add a nice savory crunch. Then again, so do toasted sesame seeds!
  • Lime and chili cabbage slaw – I’ve been eating a lot of this because it’s just so easy. Cabbage, cilantro, lime juice, olive oil, chili, salt. And if you really can’t be bothered chopping anything, lime, oil and salt would do just as well.
  • Celery seeds. They kick up just about any cabbage salad. Case in point: Amish Slaw.
  • From my friend, Brant: Grate a head of purple cabbage, one sweet onion and a carrot. Add some finely jalapenos. Mix all that together and then dress with about 1/2 a cup of 1:1 rice/apple cider vinegar, a little olive oil, some salt and pepper.

And speaking of cabbage, Monday saw a double dose of my green-leafed friend, both cooked and uncooked. Read on for the details…

Food and Exercise Log | Monday, September 14, 2009


Whole wheat toast with peanut butter and fresh fruit

Toast with fruit and peanut butter

Recipe: Whole Wheat Seed Bread [Bob’s Red Mill]


Leftover savoy cabbage thoran

Savoy cabbage thoran

This is one of my favorite recipes from from Das Sreedharan’s “The New Taste of India”. It’s even good as a mid-morning snack!


Black bean taco with pineapple salsa and cabbage salad

Black bean taco with pineapple salsa and cabbage salad



A nice walk around the fields behind the cottage. About an hour and 20 minutes.


Mixed grill bonanza

Mixed Veggie Grill

Grilled pineapple, mushrooms, onions and red pepper with a tomato, cucumber and red onion salad, plus avocado and no knead bread. This meal rocked!

Recipe: “Faster” No Knead Bread [New York Times]

10 thoughts on “Ode to Cabbage Salad

  1. Caspar Aremi

    I’ve never liked cabbage – or at least I don’t think so! I think it’s simply something i’ve always avoided for no good reason (like pretty much every fruit & vegetable, it’s only over the last few years I’ve started introducing them to my diet).

    What kind of peanut butter is that? Your breakfast looks great!

  2. Katharina

    You know what’s funny? I clicked on the link to the no-knead bread and it took had an article related to the bakery I featured on my blog during my trip to NYC. Sullivan St Bakery is the place. Seriously, the bread is awesome!

  3. Monica Shaw

    Thanks all for your kind words.

    @Sagan – the bread recipes are VERY good. Both of them. The seed bread is a good toasting bread and is wonderful with fruit spreads, nut butter, and especially (gasp) normal butter. The no knead is amazing with avocado and tomato, or roasted veggies.

    @Caspar – That’s Meridian chunky peanut butter (I buy it in bulk from goodnessdirect.co.uk). It’s a very thick peanut butter, and very dark because they leave the skins on. I think it’s great!

    @Marina – I’m not familiar with czech cabbage – tell me more!

    @Katharina – That’s a funny coincidence about the bread. If I’m every in NYC I’ll have to seek out Sullivan St. Bakery (I’m always on the lookout for good bread!).

  4. Marina

    Well, I don’t know exactly the recipe, but I guess they saute shredded cabbage with salt, sugar and onion. Then, they add some vinegar and cook for a while. It’s nice and sweet, and perfect for cold weather!

  5. gherlanezu

    I will definitely try your cabbage recipes … here’s http://www.flickr.com/photos/gherlanezu/3350858411/“ rel=”nofollow”>one in exchance (costa rican recipe from World’s food café – global vegetarian cooking / Chris and Karolyn Caldicot)

    – 1.5 cup shredded cabbage
    – 3/4 cups diced cucumber
    – 1 ripe mango pealed, cut from the pith and diced
    – 1 red bell pepper diced
    – 6 green onions thinly sliced
    – 1 avocado pealed, seeded and cubed
    – 2 handful of watercress (or some micro greens)
    – Juice of two limes
    – 1 garlic clove crushed
    – 3 T olive oil
    – SnP to taste

    Combine all ingredients, mix well – refrigerate for about 30 minutes before serving.

  6. Monica Shaw

    gherlanezu – your photos are fabulous and thank you for the recipe! I will definitely try this. I even have a mango ripening at this very moment, and avocado is a staple of mine. This sounds like it would go well with Indian food.


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