I've mentioned Bountiful Baskets before. One of the things I love most about the "mystery produce baskets" I get from the co-op is that they give me a culinary challenge every time. This week it was green cabbage. Two huge heads of it. The only other time I've purchased green cabbage in my lifetime was when I was trying to stop breastfeeding my daughter (Apparently placing cabbage leaves in your bra helps halt the production of breast milk. It's a real thing, look it up.) Trying to look past my last unpleasant encounter with cabbage, I've been racking my brain with uses for it that will make the duckling of an ingredient swan-like.
On Monday, I added some to a noodle stir-fry. It was yummy and adding the cabbage made it very reminiscent of Panda Express's chow mein, but I only used one-quarter of one head, and the cabbage was more of a background ingredient than the star. Tonight I decided to rally some other ingredients from Saturday's basket (carrot, green apple, and celery) and make a modern, non-mayonaisey cole slaw. It is sitting in the fridge gettin' happy right now, and I can't wait for dinner! I sneaked a bite,m and it is safe to say that the cabbage takes center stage in a good way. I think I'll grill up some chicken and make it a simple summer supper.
Honey Dijon Slaw Salad
2-3 Tbsp. lime juice (I used the kind in the bottle, but fresh limes would be much better. I'd use the juice of 1.5-2 limes)
2 Tbsp. honey
1 Tbsp. dijon mustard
1/4 cup olive oil
1 tsp. salt
1/2 tsp. fresh cracked black pepper
1 Granny Smith apple-sliced in match-sticks
2 celery stalks-sliced thin on a bias
3 cups green cabbage-shredded or sliced very thin
1. In a medium bowl, whisk together dressing ingredients.
2. Add the veggies and toss. I chopped the apple and let it sit in the dressing while I chopped the other ingredients hoping the acid in the lime juice would keep the apple from turning brown. *fingers crossed*
3. Taste test and add more salt and/or pepper to your preference.
4. Let sit for a few hours or eat immediately.