Recipe: Cabbage Slaw Two Ways :: Easy Like a Sunday Morning

June 25, 2012 by Laureen Fox | 16 Comments

Easy Like a Sunday Morning, that’s how the recipes in my “Easy” category will be. Nothing rushed or frantic, nothing with a long list of ingredients. Something that is so easy, you don’t really need a recipe. Something that almost cooks itself or requires no cooking at all.

I tried to talk myself out of posting my regular Easy Like a Sunday Morning recipe post. Instead, I should be spending some time upgrading my site to the latest version of WordPress.

You’re reading this now, so you’ve probably guessed that the talk with myself, didn’t go in favor of the site upgrade.

It went something like this…

Me: it’s time to sit down and really get serious about making over this old template. You have to make it compatible with the newest version of WordPress.

Myself: huh? What are you talking about?

Me: remember this post? You published it last week. In it is a commitment to yourself and your readers to complete the upgrade by July 1st!

Myself: I did? July 1st? 2012?

Me: exactly!

Myself: but I have to go make dinner now and while I’m at it, might as well make some notes, take some pictures. You just never know when something is going to turn out blog worthy…[sound of footsteps quickly moving towards the kitchen, away from me computer]…

In my defence, I did have to make dinner. I had some lovely cabbage left from earlier in the week. I made an Asian Slaw to go with our Chicken and Wild Rice Casserole and a Mexican Slaw for dinner last night with our Chicken Enchiladas With Green Chile White Sauce. I didn’t get any pictures of either salad the first time, so I decided to make them both again for dinner tonight.

In case you’re wondering why I’m baking casseroles in the heat of summer, it’s because summer has not yet arrived in Vancouver. It’s raining and the temperature has been a bit too low for us to embrace the arrival of summer.

Anyways, the casseroles I made last week were fantastic. Both the Asian inspired and Mexican inspired cabbage salads were perfect accompaniments.

You can make the Cabbage Slaw Base, then decide how you want to dress it. Depending on the Main Course, or on what you feel like eating at the time, or on what ingredients you have on hand.

We had a birthday celebration in the Fox Household this weekend and everyone here enjoyed both these new twists on what usually is the same old version of a cabbage salad dressed with bottled Coleslaw Dressing.

Recipe: Cabbage Slaw Two Ways

View Print Friendly Recipe Here

Recipe: Cabbage Slaw Base

Summary: A cabbage slaw base that you can dress with either Asian Inspired Peanut Dressing, or the Mexican Inspired Spicy Lime Dressing.

Gluten Free | Grain Free | Refined Sugar Free | Vegetarian

Ingredients

4 Cups green cabbage, one small head, outer leaves removed, chopped
2 Cups purple cabbage, small wedge, outer leaves removed, chopped
1/2 cup carrots, 3 small, peeled, sliced into thin medallions
1/2 Cup fresh cilantro leaves, loosely packed, chopped
2 green onions, thinly sliced, optional

Instructions

Rinse cabbage, using a mandolin, food processor or a good sharp knife, chop cabbage into bite size pieces. Pat dry, or dry in a salad spinner. Add to medium salad bowl.
Peel carrots, slice thinly into medallions, or if preferred, use mandolin to cut into julienne strips. Add to bowl.
Rinse, pat dry cilantro, cut off stems, roughly chop cilantro leaves. Add to bowl.
Clean and slice green onion (if using). Add to bowl.
Use a salad fork to toss slaw ingredients until well mixed. Cover and chill until ready to serve.
Meanwhile, prepare your dressing of choice.
To serve, pour the dressing on the slaw, use a salad fork to toss lightly until Cabbage Slaw Base is well coated with dressing. Add garnish, if using.
Keep salad chilled until ready to serve.

Quick notes

Makes enough for about 4 servings of salad. Recipe is easily doubled.
Covered, without the dressing, this salad base will keep well overnight in the refrigerator.

Variations

Once you add the dressing, moisture will cause the purple cabbage to bleed and turn salad a little pink. If making to take for a potluck barbecue or picnic, you might want to consider using all green cabbage, or leaving the dressing on the side until moments before serving.

Preparation time: 10 minute(s)

Diet type: Vegetarian

Diet tags: Gluten Free | Grain Free | Refined Sugar Free

Number of servings (yield): 4

Recipe: Dressing #1: Asian Inspired Peanut Dressing

Summary: Based on this Coleslaw Recipe With Peanut Dressing by Gluten Free Goddess.

Gluten Free | Grain Free | Refined Sugar Free | Vegetarian

Ingredients

1/3 Cup smooth peanut butter, or nut/seed butter of choice
1 Tbsp olive oil
3-4 Tbsp lime juice, about one large lime, as needed for taste
2-3 Tbsp almond milk, as needed for consistency
1 1/2 tsp agave nectar, to taste
pinch of ground ginger, to taste
pinch sea salt, to taste
1 tsp sesame seeds

Optional Garnish

roasted peanuts, shelled
lime slices or wedges

Instructions

In a small food processor or blender, add all dressing ingredients, except sesame seeds. Process until smooth. Taste, adjust flavoring by adding more lime, agave, ginger or salt, as needed. Adjust consistency by adding more lime juice or almond milk as needed. Proceed slowly, adding one tablespoon at a time and tasting after each addition. The dressing will be a bit on the thick side and will look creamy.
Pour the dressing into a small jar or bowl, add sesame seeds. Shake or stir, cover and chill until ready to serve.

Quick notes

Makes enough for about 4 servings of salad. Recipe is easily doubled.

Variations

Use your favourite nut or seed butter in place of peanut butter. Garnish with complimentary nuts or seeds.

Preparation time: 5 minute(s)

Diet type: Vegetarian

Diet tags: Gluten Free | Grain Free | Refined Sugar Free

Number of servings (yield): 4

Recipe: Dressing #2: Mexican Inspired Spicy Lime Dressing

Summary: Based on this Spicy Mexican Slaw With Lime recipe by Kalyn’s Kitchen.

Gluten Free | Grain Free | Refined Sugar Free | Vegetarian | Vegan option

Ingredients

4 Tbsp GF mayonnaise, or **Vegan Mayonnaise
3 Tbsp fresh lime juice, about 1 large lime
1/2 tsp Sriracha hot sauce, or to taste

Optional Garnish

roasted and salted sunflower seeds
lime slices or wedges

Instructions

In a small food processor or blender, add dressing ingredients. Process until smooth. Taste, adjust flavoring by adding more lime or hot sauce, as needed. Proceed slowly, add one teaspoon or less at a time and taste after each addition.
Pour the dressing into a small jar or bowl. Shake or stir, cover and chill until ready to serve.

Quick notes

Makes enough for about 4 servings of salad. Recipe is easily doubled.
**Vegan Mayonnaise, try Egg Free Mayonnaise GF, SCD, with Vegan Option, by Gluten Free SCD and Veggie or this recipe for Rice Milk Mayonnaise by Cybele Pascal.

Preparation time: 5 minute(s)

Diet type: Vegetarian

Diet tags: Gluten Free | Grain Free | Refined Sugar Free

Number of servings (yield): 4

Recipes by Laureen