I love me some red cabbage. In the winter, it is one of my favorite dishes, sauteed with apples, onions, and a big pot roast. So delicious. But I never thought of it as a summer vegetable until it showed up in my CSA loot. 'Wrong season', I thought. Wrong thinking it was.
Red cabbage as it turns out is very much in season. While traditionally seeded in spring and harvested in fall, it often comes early in summer with a little coaxing. Red cabbage is also full of nutrients, and very high in fiber. It is rare that something so tasty is so good for you, and I knew I needed to find a way to incorporate it into my summer diet.
I had researched a few recipes online, and found a variation of red cabbage slaw on the food network. Below is my adapted recipe, and boy it is a zinger. Crunchy red cabbage is complimented by a tangy vinaigrette, whose pungent taste is offset by sweet onions and cranberries. And then there are the honey roasted peanuts which truly make this dish sing off the plate. You can make a few variations that I bet would be terrific:
- Asian: Substitute toasted sesame oil, rice vinegar, sesame seeds, mandarin oranges, and lo mein noodles.
- Italian: Substitute red vinegar, zante currants, and toasted pine nuts.
- Spanish: Substitute sherry vinegar, figs, and marcona almonds.
- French: Substitute white wine vinegar, apples, and french burnt peanuts.
Enjoy every bite.
Red cabbage slaw
Adapted from the Food Network
1/2 red cabbage, sliced thin
4 carrots, chopped
1 small, sweet onion (red or white)
8 oz dried cranberries
1/2 cup apple cider vinegar
3 tbsp sugar
1/4 cup olive oil
2 tsp celery seed
salt and pepper
4 oz honey roasted peanuts, chopped
- Add the cabbage, carrot, onion, and cranberries to a large bowl and mix well.
- In a small bowl, mix vinegar and sugar. Add oil, and gradually whisk in celery seed, salt, and pepper.
- Add vinegar mix to the vegetable mix and toss to coat.
- Let marinate for at least 30 minutes.
- Top with peanuts and serve.