I’ve been getting clever about using up vegetables since we subscribed to our local Community Supported Agriculture, or CSA. This one’s called Two Small Farms, and I can’t recommend it highly enough. All the extra and unusual vegetables inspire me to create new and tasty ways to consume them all.
We recently received purple cabbage two weeks in a row, and something had to be done.
Here’s a great recipe I threw together that uses about a head of cabbage. You could use whatever type of cabbage you had, white, purple, or even Napa. I used red bell peppers, but I’m sure shredded carrots, snow peas, jicama, or the like would also be a welcome addition.
- 1 medium head of cabbage, chopped up however you like best
- 1 large red bell pepper, julienned
- 2-3 T. chopped cilantro
- 2 T. sesame seeds (optional)
- 1/2 C. toasted slivered almonds
- 2 T. soy sauce
- 2 T. rice vinegar (I used apple cider vinegar, as it was what was on hand)
- 2 T. sesame oil
- 2 T. olive or other salad oil
- 2 T. sugar
- 1 t. grated fresh ginger
Toss together all the solid ingredients except almonds. Whisk dressing in a small bowl. Please note that measurements for the dressing are fairly approximate. (I rarely measure when I’m cooking, so you should use your common sense and your own feel for what you like.) Toss the dressing into the salad and refrigerate for at least an hour before serving.
Toss with toasted almonds just before serving. And enjoy!