Cabbage is one of the winter staples that is harvested throughout late summer, and because it stores so well and lasts through the winter months. This is the time of year when my fridge has a couple of heads of cabbage in the drawer, and I'm looking for ways to cook them up. This raw cabbage salad sweetened with a little honey is a great lunch salad, or it is delicious served as a side with something spicy or sour. Enjoy a variation on this salad by warming the cabbage in a frying pan with the sesame oil.
Serves approximately 2
4 cups shredded cabbage (or ½ small head)
3 tbs sunflower seeds
2 tbs chopped cilantro
3 tbs toasted sesame oil
2 tbs rice wine vinegar
1 tsp honey
pinch of salt
1. Toast sunflower seeds in a pan until golden brown (pay attention to avoid burning).
2. Make dressing by combining toasted sesame oil, rice wine vinegar, and honey.
3. Cut cabbage into thin slices or slice with a food processor.
4. Chop/cut cilantro and mix with cabbage in a bowl.
5. Pour dressing onto cabbage and cilantro, sprinkle a pinch of salt, and mix to evenly dress cabbage.
*Variation: instead of combining sesame oil into dressing, warm the oil a pan and add sliced cabbage into the pan and cook cabbage until softened. Remove from heat and sprinkle with dressing and cilantro.
About Andrea Todd
Home chef Andrea Todd has been learning by experimenting and trying new foods and combinations in the kitchen for years. She loves to share ideas and tips, and sticks to simple recipes that taste good, are seasonal and easy to make, and locally grown. Sharing is an integral part of Andrea's food philosophy. Whether through a meal in her kitchen with one friend or a community cooking event with 30, she finds the shared experience of food inspiring. The recipes she creates are starting points, designed to be replicated, expanded, or revised as you like. Enjoy!