This is one of my favorite recipes. As with the other recipes so far it’s both simple and cheap. I usually make it as a side dish whenever cooking chicken. It’s a great beckon to the coming spring after a long dreary winter.
39 cents a pound. This is just one of many cabbage recipes I will be talking about. Trust me.
To be honest, I’m not a big fan of most coleslaws. A lot of times when it’s an option as a side I like to get it, and most of the time end up disappointed.
I cheated here for time, but it’s much cheaper to buy a head of red cabbage and peel some carrots yourself.
Not because it was necessarily bad, it’s just a matter of preference. Most slaws I’ve encountered are generous on the mayonnaise, creating a very heavy, creamy dish. The thing is when you drown your other ingredients in a seasoned mayo or slaw sauce, you really lose a lot amazing flavors that come with the cabbage and other vegetables ( Yes, vegetables can be palatable too).
That’s what I really like about this recipe. Don’t get me wrong, I still use mayo, just not to the heart stopping extent of other recipes out there.
Like I said, this coleslaw is great in the spring and even better in the summer. Feel free to use this as a base. The main vegetables I stick to are green and red cabbage, and carrots. That’s about it. Add whatever else your heart desires. I love to add jalapenos and corn when it goes back in season. Chickpeas can give it a nice protein kick, and substituting avocados for the mayo can turn this into a whole other dish.
Ingredients
10 oz red cabbage
5 oz carrots 1/2 head of green cabbage
5 tbsp of mayo
1/2 cup of white wine vinegar
1/4 cup of lemon juice
1/4 cup of lime juice
Any preferred seasonings
Instructions
1. Rinse your veggies
2. Chop the cabbage up into small fine pieces
3. Add the mayo, lemon & lime juice and vinegar
4. Season classically with salt and pepper, or anything else to taste. ( I like my seasonings to match the flavor of the meat I’m pairing it with. This batch had some Spanish paprika.)
5. Mix it all together
6. Let sit for an hour or longer before serving
Notes The longer you let it sit the more time the juices and vinegar will have to break down the raw cabbage. Don’t be boring with your mayo! Try some fancy flavors. This batch I also used a horseradish-dijon mayo. I’ve also used a chipotle one in the past. Don’t stop at these three veggies. Feel free to make it your own: Pepper, chickpeas, olives, avocado.
