Sunday, October 6, 2013

Carrot-Ginger Red Cabbage Slaw

Crispy salads from cabbage make really nice sides to fall meals.  We enjoyed this Japanese-inspired slaw with pork tenderloin.  If you like the carrot-ginger dressing on salads served at Japanese restaurants, you know what a nice match it is to grilled and roasted meats and fish.  Leftover sliced pork and the slaw make really good lunch tacos the following day.  This slaw is also a fresh and crunchy foil for vegetarian fall offerings like winter squash gratins.

Red cabbage is a vibrant choice.  You can also make this with green, savoy or napa cabbage.  Leftover steamed or roasted Brussels sprouts could get new life from this zesty dressing too. 

Carrot- Ginger Red Cabbage Slaw
Makes a little over 2 cups, serves 4

1 tablespoon grated fresh ginger
1 small carrot- finely grated
2 tablespoons mayonnaise
1/2 t grainy or Dijon mustard
Juice ½ lemon
Salt & pepper
Optional: ½ teaspoon honey, hot sauce

½ red cabbage, thinly sliced

  1. Make the dressing.  Combine the first five ingredients, ginger through lemon juice in a small bowl.  It is helpful to grate the ginger and carrot into the bowl first using a very fine grater.  
  2. Then add the mayonnaise, mustard and lemon juice.  Taste and add salt and black pepper as needed.   
  3. You may also enjoy a sweeter or hotter version—add honey or hot sauce to taste.  Start with ½ teaspoon honey and/or a few dashes of hot sauce.  
  4. Combine dressing with thinly sliced cabbage.  Be sure to cover the cabbage entirely so it will all cure in the dressing.  
  5. Cover and refrigerate at least one hour before serving.  Your slaw is ready when the cabbage is slightly wilted but retains some crunch.