Cabbage slaw (coleslaw) two ways
Cabbage doesn’t make it into the top three of my “favorite vegetables” list. Or the top ten. In fact, it probably doesn’t even appear on the list at all. I’ll eat it gladly, but when I am out shopping, there are simply so many other vegetables that seem more appealing. However, I am making a concerted effort lately to include more cabbage in my diet, and here’s why.
- It is incredibly nutritious but very low in fat and calories.
- Cabbage is an excellent source of vitamin K and vitamin C. It is also a very good source of fiber, manganese, and folate. Furthermore, cabbage has a good amount of molybdenum, potassium, thiamin (vitamin B1), pantothenic acid (vitamin B5), pyridoxine (vitamin B6), and calcium.
- It also contains minerals like potassium, manganese, iron, and magnesium.
- Cabbage is a powerhouse of antioxidants, as well as of anti-inflammatory and cancer-protective phytochemicals.
- It is usually very affordable and available year-round.
Read more about this awesome vegetable at the World’s Healthiest Foods.
Since I don’t generally like the standard sweet creamy coleslaws, I set out to develop some coleslaw recipes that appealed more to my palate. Here are two delicious, unusual coleslaw recipes that will help add vitamins and nutrients to your diet.
The first is incorporates a blue cheese dressing. Because of the color combo, it’s perfect for a 4th of July, Bastille Day, or other patriotic-themed meal. The second one is an Asian-inspired cabbage slaw with chicken.
You can make both of these recipes with a single head of green and a single head of red cabbage. I make them ahead and eat them all week.
- 1/2 head white cabbage, shredded
- 1/2 small head red cabbage, shredded
- 1 red pepper, finely sliced
- 100 g (ca. 3.5 oz) mayonnaise
- 100 g (ca. 3.5 oz) gorgonzola
- 2 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- Sea salt and freshly ground black pepper, to taste
- Mix together red cabbage, white cabbage, and red pepper.
- Combine mayonnaise, blue cheese, olive oil, and vinegar until creamy. (An immersion blender or hand mixer works great for this).
- Put coleslaw mix in large bowl, top with dressing, and toss well.
- Season generously with salt and pepper.
- Refrigerate at least one hour to allow the flavors to meld before serving.
- Tip: Top with crumbled, cooked bacon if serving as a stand-alone meal.
- 500 g. (ca. 1 lb.) chicken breast, sliced thinly
- 1/3 cup soy sauce
- 1 tsp. garlic powder
- 1 tsp. fresh ginger, chopped
- 1 Tbsp. honey
- 1/2 head white cabbage, shredded
- 1/2 small head red cabbage, shredded
- 2 carrots, shredded
- 3 scallions, sliced
- 3 radishes, sliced, then cut crosswise into “matchsticks”
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 2 garlic cloves, minced
- 1 teaspoon freshly grated or minced ginger
- 1 Tbsp. fish sauce
- 2 Tbsp. sesame oil
- 1 Tbsp. fresh coriander, chopped
- 1 tsp. red pepper flakes (optional)
- Sesame seeds or chopped cashews to garnish.
- Mix soy sauce, garlic, ginger, and honey together in a small bowl. Pour over chicken and cover. Marinate the chicken in the refrigerator for approximately 2 hours.
- Toss together the ingredients for the slaw.
- Whisk together the ingredients for the dressing in a small bowl. Pour over the slaw and mix. Let this stand while you cook the chicken.
- Sauté the chicken in a frying pan until cooked through. Continue cooking a few minutes longer to allow fluid in pan to reduce.
- Toss chicken into the slaw. Top with sesame seeds or chopped cashews.
Q. Why did the cabbage win the race?
A. Because it was ahead (a head)!
Enjoy! And please let me know how you like them.
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About The Author
Bouqui
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CommentI always not only drain my meat, but rinse it with hot water. This will get all of the grease off. Then I leave it sitting in the collander over couple of paper towels for a few minutes to get as much water off as it can. Then I will bag or freeze it. And we always do salt, pepper, and garlic in all of our ground beef recipes.