Are you fond of “typical” coleslaw and potato salad, or like the Accidental Locavore, do you find it a little sweet and not terribly interesting? We had a lovely head of cabbage from a recent CSA selection and since it was too hot outside to think about cooking it, I was trying to figure out a good way to use it. Here’s a loose recipe for what made a ton of coleslaw.
- ½ head of Chinese cabbage, thinly sliced
- 1 medium red onion, cut into wedges
- ½ bunch cilantro, coarsely chopped
- 1 cup fresh mint
- 1 small head of cabbage, cored and cut into wedges
- 1 bunch of bok choy, cut into 4” pieces
- 5 radishes
- 1 cup mayonnaise
- ¼ cup rice wine vinegar
- Juice of 1 lime
- 2 tablespoons Sriracha
- 2 tablespoons soy sauce
In a large mixing bowl add the Chinese cabbage. In a food processor with the regular blade, add the onion and process until it is finely chopped; add to the mixing bowl. Chop the mint and cilantro in the food processor until finely chopped. Add to the mixing bowl. Remove the regular blade and replace with the shredding disc. Shred the cabbage, the bok choy, and radishes and add them to the mixing bowl, then add the mayonnaise, rice wine vinegar, lime juice, Sriracha and soy sauce. Toss to mix well, taste and adjust accordingly. Serve and enjoy.
My verdict: Pretty good. Certainly not sweet, or heavy, but that could be because I made my own mayo. A couple of other people thought it was the best coleslaw they’d ever eaten (good to have friends, right?)! I used the food processor for almost everything, but you might want to practice your knife skills and chop by hand. The cabbages, especially the bok choy give off a lot of water, so you might want to let them sit for a few minutes and then drain off the excess liquid before dressing the coleslaw. If you wanted this a little sweeter, a tablespoon or two of brown sugar might be an interesting addition. What else would you add? Chopped peanuts?