Cabbage: Eating Cabbage Raw

Appears in

Published 2015

Good cabbage (generally hispi, red, white or the heart of a pointed cabbage) is the foundation of coleslaw. Slice as thinly as you can, then try:

adding something from the allium family for punchiness – onion, shallot, spring onion or chives.
dosing with plenty of acidity in the form of vinegar or citrus.
sweetening with a little sugar, honey or maple syrup.
keeping it simple with a plain vinaigrette.
going Middle Eastern with a tahini dressing (see Toasted Seed and Tahini Slaw).
going Vietnamese by combining with daikon (or turnip or kohlrabi) and a fiery dressing made with Sriracha chilli sauce and crushed garlic (see Vietnamese-style Carrot and Cabbage Slaw).
mixing with plenty of lime juice and zest, green chilli and fresh coriander and serving with spicy pulled pork in a soft bun.
using up the other winter veg in your box by grating them in too: beetroot, swede, parsnip, turnip, carrots and celeriac.

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