Recipe
Bright Cabbage Slaw
Time: About 30 minutes
Yield: 4 generous servings
| ½ head red or green cabbage ½ red onion ¼ cup lemon juice salt to taste |
½ cup parsley leaves, chopped 3 tablespoons red wine vinegar 6 tablespoons olive oil |
Quarter, core and thinly slice the cabbage crosswise. Place sliced cabbage in a colander and season with 2 generous pinches of salt. Toss the sliced cabbage with your hands. To catch any water that gets drawn out by the salt, set the colander inside a large bowl or pot. Set aside.
Meanwhile, in a small bowl, combine the onion and lemon juice. Set aside for 20 minutes to macerate, which will take the sharpness out of the onions and bring out a little sweetness.
After 20 minutes, drain any water the cabbage may have given up (it's fine if there's not much), then place in a large bowl along with the parsley leaves and the macerated onions (but not the lemon juice, yet). Dress the slaw with the vinegar and olive oil.
Toss well to combine. Take a pinch of cabbage and taste. Adjust, adding the macerating lemon juice and salt as needed.
Serve chilled or at room temperature.
Notes
Leftovers can be covered and refrigerated for up to two days. I find this slaw best the day after it is made, so consider preparing a day in advance of its planned serving.
Variations
Mexi-Slaw: Substitute a neutral-tasting oil for the EVOO, lime juice for the lemon juice, and cilantro for the parsley. Add one sliced jalapeno pepper to the cabbage along with the macerated red onions. Taste and adjust seasoning with the macerating lime juice and salt.
Asian Slaw: Toss cabbage with only one generous pinch of salt (vs. two) and add 2 teaspoons of light soy sauce. Substitute lime juice for lemon juice. Omit the parsley. Add 1 small garlic clove, finely grated or pounded; 1 tsp finely grated ginger; 2 thinly sliced scallions; and 1/4 cup chopped, toasted peanuts to the cabbage along with the macerated red onions. Omit red wine vinegar and EVOO. Instead dress with this Rice Wine Vinaigrette:
Place in a glass jar with lid and shake to combine:
2 tablespoons seasoned rice wine vinegar
4 tablespoons neutral-tasting oil
1 garlic clove, smashed
a few drops of toasted sesame oil (optional)
Dip a cabbage shred into the vinaigrette and taste. Adjust by adding salt and rice wine vinegar as needed. Let sit for 10 minutes and remove garlic before tossing with the cabbage slaw.
Classic Southern Slaw: Add to salted, drained cabbage along with macerated onions: 1 tsp sugar; 1 cup julienned or grated carrots; and 1 julienned or grated tart apple, such as Honeycrisp or Fuji. Skip the red wine vinegar and EVOO dressing. Instead, sub with 1/2 cup of the following Classic Sandwich Mayo:
In a small bowl, mix and stir to dissolve solids:
1½ teaspoons apple cider vinegar
1 teaspoon lemon juice
¾ teaspoon dry mustard
½ teaspoon sugar
generous pinch of salt
Stir into:
¾ cup (180g) mayonnaise
Taste and adjust salt and acid as needed. Store in the refrigerator until ready to use.
Adapted from Salt Fat Acid Heat