Here at Tubby Creek Farm, we can grow some cabbage. It’s good to know that come hell or high water, we will have cabbage. When winter weather has turned our fall lettuces into goo, cabbage slaw makes a nice stand-in for crunchy green salad. There are about a thousand ways to make slaw, but I like this recipe because we always have these ingredients on hand and the parsley really adds a dimension to it. I like my slaw with a little bit of sweet – hence the raisins – and a little bit tangy.
I am the worst recipe writer ever, because I never measure anything and I rarely make anything the same way twice. Think of this recipe as a loose roadmap. Add some nuts, add some apple, double the radishes to use up the seeming millions from your CSA.
4 cups shredded cabbage (green, red, savoy, whatever!)
1/4 cup raisins
1/2 cup grated carrots
1/2 cup grated daikon (or other) radish
2 Tablespoons chopped parsley
2 Tablespoons Red wine vinegar
1 teaspoon honey (or to taste)
1/2 cup Mayonnaise
Salt and a lot of black pepper
Quarter the cabbage, remove the core, and cut into thin ribbons. Combine all ingredients in a large bowl and mix until thoroughly combined. Eat more cabbage!
