This is one of those recipes you are going to look at the directions for and say “Really, is that it?” to me. But sometimes you just need a quick salad that is good for multiple occasions and tastes good. Also, I had a lot of cabbage and needed to do something with it (suitable to way-to-hot weather). In fact, almost all the ingredients in this salad were grown within an hour of where I live. Not the raisins oddly enough. Bad me for not supporting local farms (in my defense there’s primarily wine grapes around where I live rather than eating grapes).
When I was trying to think up ways to use cabbage, I was rather stymied by the fact that most warm weather dishes including salad are coleslaws of some type. While there are occasional variants I like, something creamy and sweet really wasn’t what I wanted. Since it was a too hot to cook, I just wanted to stick with a light salad and some – already made – pita bread (I wasn’t turning on the oven!) for supper. A little while ago, I had tried making some cabbage and cucumber salsa to accompany steak tacos (I’ll get you the recipe when I perfect it) and I really liked the lime co-milled oil as a flavor highlight to the cabbage.
I stuck with a bit of the standard cabbage salad sweet flavors with the apple and raisins, but turned it a bit more savory with the onion, garlic, and coriander. Rather than overloading the salad with apple flavors and using apple cider vinegar for the acid component (to keep it refreshing), I gave it a bit of an Asiatic bent with the rice vinegar and ginger for the spice.
It went quite well with the flatbread to mop up the remaining liquid, but I imaging it would also do well along side a lime and garlic marinated chicken or maybe with some fried tofu on top. Or just as a great alternative for the ubiquitous creamy summer party coleslaws (be the awesome person who shows up with something your vegan friends can eat).
- 3 c thinly sliced cabbage (~1/2 small head)
- 1 apple (1 ½ c sliced, ¼” x 1 ½”)
- ¼ large red onion (1 c thinly sliced)
- 1 clove minced garlic
- ¼ c raisins
- 4 tbsp rice vinegar
- 1 tbsp lime co-milled olive oil*
- ¼ tsp ground ginger
- 1 tsp ground coriander
- ¼ tsp salt
- ¼ tsp pepper
- Combine all ingredients in a bowl and toss. Cover and set in fridge for at least 2 hours to amalgamate flavors.
- While the recipe is simple, the big part of what makes the flavors in this salad mesh well is cutting the ingredients into similar (very narrow) pieces. This way you taste a bit of everything in each bite for the best complement of flavors.
- This salad lasts for maybe a day in the fridge, after that the cabbage starts to lose some of its crunch and the vinegar dominates.
- * If you can’t get lime co-milled olive oil, try 1 tbsp extra virgin olive oil with ½ tsp lime zest. I use Il Fiorello products for a lot of things I make as it is local and we are part of their “grove club”. I will always try to suggest an alternative so that everyone can enjoy the same flavors.