After several months of cabbage, cabbage and more cabbage in my Urban Acres coop bin, a dear friend and neighbor, Larry, gave me a tip on how to prepare cabbage for cole slaw, salads or even stir-fry. And I decided a couple of days later to experiment and try it out. The result was amazing and made the best coleslaw I’ve ever had! (and I wasn’t the only one to vote the dish!).
I’ll share with you my cole slaw recipe, made of fresh and colorful vegetables from Urban Acres. The key is to prepare the cabbage a few hours prior to putting the rest of ingredients together, and adding dressing the last.
This recipe is for 4 guests.
1/2 onion or 1/2 cup of green onions
1 purple carrot*, shredded
1 golden beet*, baked and peeled
1/2 handful of cranberries
*This week’s bin brought me exotic beet and carrots, but you can obviously use the more traditional red beet and orange carrot.
1/4 tsp Cumin seeds☺
1/4 tsp Fennel seeds☺
A pinch or two of grounded black pepper
1/4 tsp Fresh grated ginger
2-3 tbsp Extra Virgin Olive oil
2 tsp brown sugar
2.5 tbsp apple cider vinegar
☺ These two herbs will not just enhance the flavors of the dish, but will also improve the digestion of the cabbage! In Ayurveda, cumin is a great digestive aid for Vata and Kapha doshas, and fennel is excellent for all three doshas, Vata, Kapha and Pitta.
Cabbage special “treatment”:
Thinly slice one small or half big green cabbage, put in a salad bowl and abundantly sprinkle with coarse sea salt. Let sit and marinate for a couple of hours at room temperature.
Thinly slice the onion and put it in a bowl with the apple cider vinegar and the brown sugar. Set aside.
About 30-40 minutes before enjoying your meal, shred the carrot, and peel and cut the beetroot in small squares. Mix in a salad bowl.
Past the two hours. rinse and drain the cabbage several times until it’s “eatable” and not overly salty. Add to the carrot and beet. Add finally the onion and the vinegar marinate.
In a stainless pan, slightly dry toast the cumin and the fennel to enhance its flavors. With a suribachi or other mortar, slightly grind the toasted spices and add to the vegetables. Pour the olive oil, add the pepper and the grated ginger.
Leave the coleslaw in the fridge for about 15 min to cool it down and for the flavors to mix in together.
… Voilà! Serve and enjoy:)