Wilted Summer Slaw

I don’t remember liking cabbage very much as a kid, but now it has become a vegetable I reach for often, due to its versatility, great flavour and awesome nutritional properties. I love both the crispy, crunchy texture of raw cabbage as well as the softer, gentler flavour when it’s slow-simmered; this dish is a compromise between the two. Unlike traditional slaws where the dressing is added to the shredded vegetables, this one is made in reverse. You make the vinaigrette first, in a frying pan, then add the vegetables for a very quick sauté – just enough to wilt and soften them just a bit, without eliminating their delicious crunch.

This made-in-reverse coleslaw features a zippy dressing which is heated to just barely wilt the vegetables. It's delicious!

This made-in-reverse coleslaw features a zippy dressing which is heated to just barely wilt the vegetables. It’s delicious!

Ingredients

  • 1/2 teaspoon crushed coriander seeds
  • 1/4 teaspoon chili flakes (or to taste)
  • 2 tablespoons (30 mL) olive oil
  • 1 clove garlic, minced
  • 2 – 3 tablespoons (30 – 45 mL) cider vinegar
  • 2 cups (500 mL) shredded cabbage
  • 1/2 red pepper, in thin strips
  • 3/4 cup (185 mL) shredded carrots
  • Salt and pepper, to taste
  • Handful fresh parsley or cilantro leaves, chopped

Method

  • In a large frying pan, toast the coriander and chili flakes over medium heat for about 2 – 3 minutes, stirring often, until they become fragrant.
  • Add the olive oil and garlic to the pan and cook, stirring, for 3 minutes, until garlic is softened.
  • Add 2 tablespoons (30 mL) of cider vinegar and stir. Taste the dressing and if you like it tangier, add one more tablespoon (15 mL) of vinegar.
  • Add the cabbage, pepper and carrots and stir well to coat with the oil and spice mixture. Cook, stirring often, for 2 – 3 minutes until cabbage is beginning to wilt.
  • Remove from heat; season with salt and pepper; taste and adjust if needed.
  • Spoon the slaw into a serving dish and garnish with parsley or cilantro.

Serves 2 – 3

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
This entry was posted in Farmers' Feast, Ottawa Farmers' Market, Salads, vegan, Vegetables, vegetarian and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Wilted Summer Slaw

  1. Nancy SERNOSKIE says:

    Can this recipe be canned and or frozen?

    • Paula Roy says:

      Hi Nancy, I haven’t tried canning or freezing. I would suggest refrigerator canning might work well but the product would only be good for probably a week. Freezing will change the texture (ie make the salad more limp) but the flavour would still be great! Please let me know if you try either method!

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