1 small head Green Cabbage [sliced very thinly]
3 small carrots [grated]
1 Orange [segmented, then juiced]
1 Grapefruit [segmented, then juiced]
Dressing:
4 Tbs Mayonnaise
1/4 cup Orange + Grapefruit Juice [from segmenting 1 each]
2 Tbs Rice Vinegar [seasoned]
1 Tbs Honey
Salt to Taste
Whisk all dressing ingredients together + mix with veggies + fruit in a large bowl. Allow to marinate half an hour+ then serve.
*This is a pinch outside of our traditional family recipe, but I’d say a delicious little deviation. To my family, don’t worry… I made a perfectly traditional green cabbage version right along side while I was at it!
1 head Napa Cabbage [sliced thin]
1 cup Purple Cabbage [sliced thin]
a few Tbs Safflower Oil
2 cups Russet Potatoes [grated with the fine “hole punch” side of the box grater]
3 cups flour
salt
1 egg
Sea Salt + Sugar [to taste, for serving]
Heat a few Tbs oil in a large skillet. Add cabbage + saute until nicely browned. Set aside while preparing haluska.
Bring a large pot of water to boil.
Mix grated potato, flour, egg + salt in a medium bowl till well mixed. Dough should be pretty damp, be careful it doesn’t become too stiff.
Pile dough onto a plate + cut small chunks, about the size of a dime into hot boiling water. Cook for about 7 minutes, until haluska float. Scoop haluska from water as they cook + float to the top. Keep warm till all haluska are cooked.
Mix with cabbage. Serve with small bowls of sea salt + sugar on the table depending on your guest’s preference.
Serves 4 a very hearty meal.
1 Kohlrabi [peeled + grated]
2 Carrots [medium size, grated]
3/4 cup Purple Cabbage [sliced very thinly]
Dressing:
1 tsp Dijon Mustard
2 Tbs Extra Virgin Olive Oil
2 Tbs Meyer Lemon Juice [or lemon juice with a pinch of sugar]
dash Dried Marjoram
dash White Pepper
Sea Salt [to taste]
Mix kohlrabi, carrot + cabbage together in a bowl. Whisk the dressing ingredients together in a small bowl. Pour dressing over veggies + mix well. Serve cool.
2 cups Cabbage [shredded]
1 Garlic Clove [minced]
1/4 cup Red Onion [chopped]
2 Tbs Red wine Vinegar
1 Tbs Olive Oil
1/2 Lime [juice only]
2 tsp Chili Powder
Salt + Pepper
Mix all ingredients together and allow to marinate for several hours.
This recipe is by Jane Middleton + was made to accompany Texas Tacos.
1 Kohlrabi [medium, cut into match sticks]
1/2 Purple Cabbage Head [sliced into very thin strips]
1 Carrot [grated]
1/2 Red Bell Pepper [sliced into very thin strips]
Dressing:
3 Tbs Soy Sauce
3 Tbs Brown Sugar
3 Tbs Sesame Oil [1/2 toasted]
3 Tbs Rice Vinegar [seasoned]
Wisk all dressing ingredients until well mixed. Mix veggies in a large bowl then toss with dressing. Allow slaw to marinate overnight, stirring every few hours.
6 side dish servings.
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