Colourful salad a great way to enjoy cabbage!
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.
- 1/2 teaspoon (2.5 mL) crushed coriander seeds
- 1/4 teaspoon (1.25 mL) 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 cup (125 mL) red pepper, in thin strips
- 3/4 cup (185 mL) shredded carrots
- salt and pepper, to taste
- handful fresh parsley or cilantro leaves, chopped
- 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.