The Comfort of Cabbage
Much to the delight of my budget and the reality of year-round menu planning in the subarctic, I am not one who gets sick of cabbage. Sure, sometimes I long for seriously leafy kale and bitter chicori...
No matter the season, there is cabbage in my fridge. And whether it’s courtesy of a green, red, Savoy or Napa, that dependable cabbage and a couple of carrots are regularly sliced and rocked into this tangy miso-tinged and sesame-topped slaw.
Serve a colorful helping of this super versatile side alongside barbecue, tacos, falafel, burgers, wholesome bean and grain bowls, and whatever else comes to mind. Top tacos, pitas, veggie or meat burgers, and plates of barbecue with it. Work any leftover slaw into fried rice, ramen, or stir-fries.
Ingredients
SERVINGS: 4−6 Serving(s)
- 3–4 cups green and red cabbage(s), cored and thinly sliced
- 2 carrots, peeled if necessary and julienned
- 1½ tablespoons rice vinegar
- 1 tablespoon miso, any type
- 1 tablespoon citrus juice (lime, lemon, orange, whatever you have on hand)
- 1 tablespoon honey or agave nectar
- ½ tablespoon toasted sesame oil
- ¼ teaspoon kosher salt
- 1⁄8 teaspoon black pepper, freshly ground
- 2 tablespoons toasted sesame seeds, for garnish
Preparation
Place the rice vinegar, miso, juice, honey or agave nectar, toasted sesame oil, salt, and pepper in a Mason jar with a lid. Close tightly and shake until combined. Adjust seasonings to taste, adding more salt, sweet, or sour as desired. It should be tangy.
Place the cabbage(s) and carrots in a large bowl, pour the dressing over, and mix well. Use a wooden spoon or spatula to toss slaw. Garnish with the toasted sesame seeds. Use tongs to serve.
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