Friday, March 8, 2013
Cabbage Salad in a Jiffy!
Once again it's dinner time and though we've got our main dish together we need a quick healthy side to get our vegetables for the day in. It's refrigerator Cabbage Salad (cole slaw) to the rescue. This is a make ahead and keep in the refrigerator for about two weeks type of dish. I love it because if I'm out of time we can always serve the cole slaw. And if you've got company coming it can be made WAY ahead which is a huge bonus!
We made this a lot this summer with our cabbage fresh from the garden. It looked really pretty with the purple cabbage too.
Cabbage Salad (idea from For Bee's and Me cookbook)
1 head cabbage shredded or chopped (green or purple or 1/2 of each)
1 red (or green pepper) chopped
2 stalks of celery chopped
1/2 purple onion chopped
You can also add in carrot and/or green onion chopped/shredded
Mix all ingredients in a large bowl. I usually shred my cabbage with the Kitchen Aid but I had just read a tip to "chop" it in the blender. Just fill the blender 1/2 way with water and throw in large chunks of the cabbage head, pulse till chopped, then drain the water. It worked fairly well but you did have to keep adjusting to get it to blend. I don't think it's any faster than using a Kitchen Aid or food processor but it grates finer, so really it becomes a texture preference.
Now, top with the dressing:
2 cups sugar
1/2 cup vinegar (white)
2 t. salt
2 t. celery seed
1 t. dry mustard
Mix dressing ingredient and pour over cabbage mix. Refrigerate overnight and then serve over the next two weeks.
This recipe is so adjustable. If you don't like peppers leave them out, not as much celery just adjust it... I love these kinds of recipes!
I'll definitely be planting more cabbage this year and this and sour kraut are the two main uses for our crop.