Farm News

Warm Cabbage Slaw

photo of heads of green cabbage growing
Warm Cabbage Slaw
AJF says: Make a double batch! The leftovers are an excellent filling for lettuce wraps. Mash up diced garlic, sea salt and an avocado. Spread on butterhead lettuce, add the cabbage slaw, roasted chicken or protein of your choice and a bit of fresh parsley. Messy, but worth it.
Recipe by:

  • 2 tablespoons rice vinegar
  • 2 tablespoons tamari
  • 1 teaspoon maple syrup
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon light sesame oil
  • 1 cup thinly sliced onion, scallions w/ green tops
  • Sea salt
  • 3 cups shredded cabbage
  • ½ cup coarse chopped lettuce
  • 1 cup shredded carrots
  • ¼ cup fresh cilantro leaves

  1. Whisk the vinegar, tamari, maple syrup, and ginger together in a bowl.
  2. Heat the sesame oil in a large saute pan over medium heat, the add the onion and a pinch of salt and saute until the onion is translucent, about 3 minutes. Add the cabbage, carrots and a pinch of salt and saute until the cabbage is slightly wilted, about 2 minutes. Stir in the vinegar mixture and cook until the liquid is reduced by half and coats the vegetables, about 2 minutes. Remove from heat and stir in the red lettuce and cilantro.

Recipe adapted from The Cancer-Fighting Kitchen, by Rebecca Katz with Mat Edelson