As we saw from the last post, cabbage is both very high in antioxidants and in season right now. Thus, I asked Madeleine to share with us today this phenomenal cabbage salad that she brought to our last community dinner. I highly recommend you stock up on some farm fresh cabbage and serve this at your fourth of july feasts! As long as you like cilantro, you won’t be disappointed.
Hi, my name is Madeleine and I am a former Riverbank farm intern. I have lived on a couple different organic farms and have learned a lot about eating seasonally. I currently work as a nurse but my husband works on the farm so while I may not get to eat the veg right out of the field, I do get to eat my fair share of delicious fresh vegetables and farm market trade treats (like cheese! and cookies!).
This recipe uses many ingredients that are abundant and delicious right now. The recipe is inspired by a chutney recipe from Madhur Jaffrey’s cookbook Flavors of India. It uses Caraflex cabbage. My husband brought his love of this type of cabbage from Germany and we started growing it at Riverbank farm. It makes the cutest little pointed heads, like little gnome hats and is especially sweet and tender (regular white cabbage would work as well). The other seasonal stars are garlic scapes (the flower stalk of the growing garlic plant), cilantro and purplette onions (a small early variety of onion, guess what color they are…). This slaw was a big hit at our Indian themed pot luck last week where we had lots of breads and curries but not much in the way of fresh salads.
2 purplette onions sliced
¼ cup roasted salted, shelled peanuts or almonds
3 garlic scapes
2 more purplette onions (or 1 small red onion or a bunch of scallions)
3 cups fresh cilantro finely chopped
2 fresh green chilies or a few shakes of cayenne pepper to taste
1 inch piece of ginger, peeled and finely chopped
1 t salt
1 T maple syrup
5 T lime juice
¼ cup olive oil
1. Combine the cabbage and sliced onions in a bowl and set aside.
2. Put the nuts into an electric blender and chop until finely ground.
3. Add the rest of the ingredients to the blender and pulse until smooth with slight texture.
4. Dress the cabbage and onions with the dressing and let sit for at least 30 minutes to let the flavors combine.