Recipe

Cabbage Vinaigrette

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Photo by healthierkitchen

This recipe was entered in the contest for Your Best Dish in the Raw
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healthierkitchen's Notes: I don't love mayo. Plus, living in DC, much of the year it just feels too hot and humid to serve mayo based salads with a barbecue or for a picnic. This slaw is great with barbecued meat...
I don't love mayo. Plus, living in DC, much of the year it just feels too hot and humid to serve mayo based salads with a barbecue or for a picnic. This slaw is great with barbecued meat or fish, and is a perfect complement to fish tacos. I sometimes eat the leftovers over brown rice or quinoa with a little feta on top!

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Serves 4 - 6 as a side dish

1 small head green cabbage (or half a large head), cored and thinly sliced or shredded Ask a question about this ingredient

3 stalks celery, or more to taste, thinly sliced Ask a question about this ingredient

1/2 cup red onion, thinly sliced in small strips rather than in rings Ask a question about this ingredient

2 - 3 tablespoons cilantro, optional (I add this if I'm using it with fish tacos) Ask a question about this ingredient

2-1/2 tablespoons fresh squeezed lime juice, about 1 good sized, juicy lime. Ask a question about this ingredient

2 tablespoons canola or other light vegetable oil Ask a question about this ingredient

1 tablespoon olive oil Ask a question about this ingredient

few pinches kosher salt Ask a question about this ingredient

few grinds fresh ground pepper Ask a question about this ingredient

Mix the cut cabbage, celery, red onion and cilantro (if using) in a large bowl.
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In a small bowl, mix the ime juice, canola oil and olive oil.
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Pour the vinaigrette over the vegetables and then top with the salt and pepper. Mix well (though the mix will not look slaw-like yet, the cabbage will eventually give off some liquid and will look a bit "pickled" and translucent). Let it sit out on the counter for about 1 hour, stirring occasionally. After the hour, taste for salt and pepper an serve. This can be made ahead and refrigerated, though it will get softer and less crisp. If you do refrigerate, take it out about a half an hour before you want to use it to get the chill out.
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2 Comments on Cabbage Vinaigrette

healthierkitchen added 9 months ago

I hope you both like it, checker! I just returned from New Mexico and Colorado, and I didn't miss the humidity at all! So nice and dry out there.

checker added 10 months ago

We have determined that the cilantro-lime combo is my fiance's favorite flavor. And cabbage is one of his favorite foods. Thus, I'll be making this soon. I do hope you are staying cool in this record-breaking DC heat and humidity. My poor garden is begging for mercy...