Spicy Cabbage Slaw
July 27, 2010
This was a super-easy, quick slaw that was surprisingly delicious. I thinly sliced a small green cabbage, and tossed it with a chopped bunch of scallions and a couple of shaved (with a vegetable peeler) carrots. For the dressing, I combined a squirt of sriracha sauce with some honey, apple cider vinegar, and fresh lemon juice. (I just splashed them together in a bowl without measuring, and adjusted the quantities to taste.) You can season with salt and pepper, as well.
Toss the cabbage mixture with the dressing and let it sit at room temperature for a least 15 minutes, so the cabbage can soften slightly. The spicy sriracha is a good contrast to the cool, crisp cabbage. Definitely a nice change from the sesame oil-based slaws I have been making recently.
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Filed under: CSA,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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4 Comments
1.
Kathleen | July 28, 2010 at 1:06 pm
I just found your blog on tastespotting when I did a vegetarian search. I can’t wait to make your grilled Indian tofu. You have a lovely blog!
2. chickinthekitchen.com &ra&hellip | November 17, 2010 at 7:03 pm
[...] cabbage, onion, and carrots in a single share, I know it’ll definitely be on our menu (maybe Spicy Cabbage Slaw). Plus, it doesn’t require any cooking, and since it looks like I might not get my stove and [...]
3. chickinthekitchen.com &ra&hellip | January 30, 2011 at 10:24 pm
[...] Monday: Leftovers (smoked beef ribs and Spicy Cabbage Slaw) [...]
4. Community Supported Agric&hellip | March 13, 2011 at 1:30 pm
[...] and arrowhead cabbage. Dara likes to use the cabbage to make various kinds of slaw, such as her Spicy Cabbage Slaw. Moving into July and August, shares contained peppers, tomatoes, and, according to Dara, the [...]
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