February 07, 2012

Vaguely Mexican Super Colorful Coleslaw

I honestly don't know why I don't eat cabbage every day. I love it: its tender crunch, its tangy smell, its versatility, the way it stains my fingers. Ok...I could do without the last bit, though I will admit a certain thrill of seeing the purple stains turn brilliant pink and then gradually fade.  I think showcasing the talents inherent in purple cabbage would be a wonderful way to get kids to enjoy it.  Eventually they will be won over by its own merits, too.

By the way, I am experimenting with different photo editing apps on my phone. These were edited with the app Tilt Shift Generator, and I like that they soften the picture, and give it some warmth. The one below, of the dressing, is my favorite.  What think you?


1 nice big head of purple cabbage (ok, you can use green cabbage too)
4 carrots
1 bunch of radishes
1/2 bunch of Italian parsley, finely chopped
1/2 bunch of cilantro, finely chopped
1 bunch scallions (pick smaller heads, if possible)

Wash all the veg. Finely slice the cabbage, so it shreds into nice, thin, curly strips. (This is my favorite part.  It is so fulfilling to slice through a head of cabbage. One of the world's underrated pleasures.)  Peel the carrots and then, with the peeler, slice them into long thin strips.  Take the strips and cut in half so they're shorter (or, you know, use shorter carrots).  Shred the radishes using the big holes of a cheese grater.  Or slice them into thin little rounds.  Or both.  (Shredding produces more moisture, but they are so small in proportion to the rest of the slaw, that it hardly matters.)  Slice the scallions till you reach the tough top part of the greens.  Finely chop the parsley and cilantro, as you would for a pesto.  (Chop them together if you can, so they mingle flavors.) (Also, you can use only parsley, if you don't like cilantro.)

Pile these into a really large bowl; make your dressings; toss to combine.  Serve with Carnitas. Or anything, really.


1/4 cup mayo
3 tbl fresh lemon juice or 2 tbl fresh lime juice
2 tbl apple cider vinegar
1 tbl honey
1 tsp ground cumin
1/4 tsp salt
1/4 tsp chili powder (optional)
1/4 tsp cayenne (optional)

Toss all ingredients into a jar and shake vigorously.  Or into a larger bowl than you think you'll need, and whisk vigorously.  It should be quite tangy: taste and adjust seasoning accordingly.  If it seems really thick, you can add more equal parts vinegar and citrus juice.  If it seems really liquidy, add a touch more mayo.  You could add the lemon zest too, if you like.  Use it sparingly, though.

For the record: it would be fun to make this into a white slaw too: using white carrots, pale green cabbage, and peel the radish. Then the only color would be the herbs.

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