Don’t tell me you are a cabbage-hater!
I would not hold it against you, because cabbage has a bad reputation: poor thing, it’s totally unjustified. A plump, red cabbage is a thing of beauty! I admit that members of the Cruciferae family tend to emit a nasty smell as they cook, but this recipe will not offend your senses. I’m talking about raw cabbage, in a sweet and sour concoction that will amaze your taste buds. I promise. Give this recipe a try, cabbage-hater, and don’t be ashamed of changing teams 😉
SWEET CABBAGE SLAW
(adapted from Bon Appetit, June 2008)
3 T sugar
3 T rice vinegar
1 small serrano pepper, thinly sliced
3 cups red cabbage, thinly sliced (see my comments)
2 cups Napa cabbage, thinly sliced
2 tsp fresh ginger, minced
1 T orange zest
chopped cilantro leaves, to taste
salt and pepper to taste
fresh lemon juice (optional)
Stir sugar and vinegar in a small saucepan over medium heat just until the sugar dissolves, no need to boil it. Remove it from the heat, add ginger and serrano pepper and mix.
Place both types of cabbage in a large bowl, add the orange zest and cilantro, mix to combine, add the reserved dressing and toss to coat the cabbage. Season to taste with salt and pepper. If it seems too sweet, add some fresh lemon juice.
Let it sit for about 30 minutes at room temperature, tossing it a few times to distribute the dressing. You can also put it in the fridge for several hours, but bring to room temperature before serving.
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