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!

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