• Home
  • Recipes
    • Vegan
    • Raw
    • Salad
    • Soup
    • Treats
    • Smoothies & Juices
      • My Awesome Smoothie Book
      • Favourite Products
      • Smoothie & Juice Recipes
      • Juicing Articles
  • Happiness
  • Adventures
  • Work with Me
smarterfitter

Food Diary

Ode to Cabbage Salad

September 15, 2009 · By Monica Shaw

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

Breakfast

Whole wheat toast with peanut butter and fresh fruit

Toast with fruit and peanut butter

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

Snack

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!

Lunch

Black bean taco with pineapple salsa and cabbage salad

Black bean taco with pineapple salsa and cabbage salad

Recipes:

  • Simmered Black Beans [New York Times]
  • Lime and Chili Cabbage Slaw

Walk

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

Dinner

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]

About Monica Shaw

Veg lover, dog owner, hill walker, wild camper, avocado addict, nerd. I write about how to be awesome through a "smarter fitter" approach to eating, drinking, living and working.
Learn More →

Share

Share
Tweet
Email
Pin
Comment
Previous
Next

Comments Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




  1. Jes says

    September 15, 2009 at 10:54 pm

    The lime and chili cabbage slaw sounds like the perfect use my my half a cabbage! I bet it has a nice, satisfying kick.

    Reply
  2. Sagan says

    September 16, 2009 at 2:23 am

    Oooh that grilled food looks excellent. Are the bread recipes good ones?

    Reply
  3. Caspar Aremi says

    September 16, 2009 at 8:32 am

    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!

    Reply
  4. Marina says

    September 16, 2009 at 10:04 am

    I like cabbage too! I’m going to try these recipes. I really like czech cabbage , it’s sweet and form, and perfectly goes with pork and dumplings.

    Reply
  5. Katharina says

    September 17, 2009 at 3:49 am

    I wish I could have raw cabbage.. it makes me sooo gassy :\ I love the grilled bonanza platter!

    Reply
  6. Katharina says

    September 17, 2009 at 3:53 am

    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!

    Reply
  7. Monica Shaw says

    September 17, 2009 at 5:33 am

    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!).

    Reply
  8. Marina says

    September 17, 2009 at 11:50 am

    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!

    Reply
  9. gherlanezu says

    September 19, 2009 at 9:52 pm

    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.

    Reply
  10. Monica Shaw says

    September 20, 2009 at 8:08 am

    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.

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search





Instagram

Unable to communicate with Instagram.

Follow Me!

About

  • About
  • Work with Monica
  • Contact
  • Smarter Fitter Smoothies

Follow Me

  • Facebook
  • Flickr
  • Instagram
  • Pinterest
  • Twitter

Search

Subscribe

Buy my book

Smoothie eBook

Copyright 2023 smarterfitter