It’s my third year participating in the Roxbury Farm CSA, and I still have moments that surprise me when I’m prepping my farm share vegetables. I sampled a bit of the cabbage as I was slicing it for this recipe, and my first thought was “oh my god, this is awesome!” It’s totally amusing to me that I could have a thought like that that pertains to a vegetable, and not ice cream. Being part of this CSA has totally changed my expectations when it comes to produce. I feel lucky to be able to get excited about cabbage!
This lovely slaw is based on The Kitchn’s Crunchy Peanut Slaw. I made three minor changes: I added two grated carrots, used cashews instead of peanuts (I thought J. would prefer them), and bumped up the soy sauce to a tablespoon. It’s delicious, and I think enough of a salad for a summer meal in and of itself.
I would recommend reducing the canola oil — a third of a cup would probably be enough. And although I preferred this slaw the night I made it, when the cabbage was still very crisp, it is also good the next day.