We love cabbage here on the homestead. To the point where it is a rare occasion that we do not have a head in our crisper drawer. During the winter we mostly cook with it, though I always try to keep a big ziploc of the red variety, roughly shredded, to add to our salads. The extra crunch, color, and nutrition is always a welcome addition. In the summer, we mostly enjoy this brassica in good 'ol cole slaw (more on that later), and this year we finally grew our own.
OK, now let's talk slaw. Unlike my favorite podcasters, we delight in slaw and eat it almost every week in the summer. We now have three preparations in our rotation and pick a version based on what it is accompanying. This first one is our regular "goes-with-anything" recipe. It is very much a little of this, a little of that kind of thing, but I actually measured what I did when I took these pictures to give you a basic idea. But really, mess around with it to fit your taste. Also, depending on how much veg you use, you might not need as much dressing (or you may need more). Helpful, I know.
The next version happened kind of by accident and is now part of the regular rotation. It all started when I was strapped for time and needed a quick veg side. Cue the aforementioned bag of shredded cabbage I keep in my crisper! I added our favorite summer salad dressing and called it a side. The quick slaw turned out OK, but wasn't spectacular. I decided to try again, incorporating the other elements of the recipe the dressing came from. Now we had a home run.
The dressing is from Smitten Kitchen's AMAZING broccoli salad. The dressing is so tasty that I started to make it just to keep on hand for our regular salads. My only change is that I replace the shallot with spring garlic when it is season and garlic chives when it is not. Honestly, any herb or combo of herbs would be delicious (homemade ranch, anyone?).
I suppose it makes sense that it is as good with cabbage as with broccoli; you are simply exchanging one crucifer for another.
The last slaw is an Asian slaw. This is the one we make all year long. It comes from a recipe for "warm cabbage salad with crispy tofu" found in Cook's Illustrated's "The Best Skillet Recipes" cookbook. It is our favorite way to eat tofu, but it is a little labor intensive so I will make the slaw as a side for other dinners, too. Specifically, the pad thai from the same cookbook or even just (store bought frozen) steamed Asian dumplings.