Cabbage is a Benny for me, and I love it.

Nothing like a really good slaw, either.
Over July fourth, we went to a serious foodie landmark, and there was a fantastic one on the menu, called Grapefruit-Jicama Salad, which was a very finely julienned red cabbage and jicama slaw with scattered caramelized pecan bits and a grapefruity dressing, topped with small pieces of fresh grapefruit. At our table full of dishes to sample, this one had to be re-ordered: Round Two! Everyone loved it, and it in fact won Best Dish, counting all our votes.

Do y'all have favorite slaw recipes? Have you ever had a really memorable slaw?

I try to keep my intake of raw cabbage down to a few times a week due to goitrogenes( spelled wrong ?)

Hovever I got garden full of lovely pointed type of mild summer cabbage -both red and green so a bit of variety.

With nectarines or peach
fine scredded- mixed with a seasalt lemon/honey/macadamianut oil dressing- to soften it - lots of fine cut netctarines.

When the gravenstein apples come in late august I use them together with a bit of fine chopped lemonthyme and same dressing- maybe a few dry cranberries on top.

I also do a greek style version.
Salt cabbage -and after 5 min rinse and drain in a tea towel.
Mix with a yoghurt dressing ( full fat greek of course , olive oil, oregano and garlic

Without yoghurt
I just mix fine scredded with lemonjuice, oliveoil, soft feta cheese and lots of herbs from garden.

I also make a more asian version with mange tout onions, carrots and lots of ginger/gralic dressing.- best with sesame seed but  

But -most of the time we eat cabbage warm with lots of butter or cream

Henriette I love all your ideas!! Especially the nectarine one

I made a 'slaw' last night but without the cabbage as we didn't have any - just used finely grated carrot with currants and a lemon EVOO dressing.
Some cabbage & finely sliced red onion in there too would of course been perfect.

If I make a trad slaw I slather it in greek yoghurt dressing; comprising yoghurt, garlic, fresh mint, chilli, EVOO, agave, lemon juice & sea salt.

I just love cabbage in my veggie soup & broths too - clear or creamy.

Chinese wombok cabbage is great in stir fries and green papaya slaw.

Ahh cabbage, you are a delight.

Quoted from honeybee

Henriette I love all your ideas!! Especially the nectarine one

I made a 'slaw' last night but without the cabbage as we didn't have any - just used finely grated carrot with currants and a lemon EVOO dressing.
Some cabbage & finely sliced red onion in there too would of course been perfect.

If I make a trad slaw I slather it in greek yoghurt dressing; comprising yoghurt, garlic, fresh mint, chilli, EVOO, agave, lemon juice & sea salt.

I just love cabbage in my veggie soup & broths too - clear or creamy.

Chinese wombok cabbage is great in stir fries and green papaya slaw.

Ahh cabbage, you are a delight.

I agree  
That is why I grow several different types this year.
We have been eating
broccoli ( sprouting)
green pointed summer cabbage
the red ones just started

In the winter I hopefully will have
Savoy cabbage
Kale( green and red)
Italian Kale
red and green Brussel sprouts.
I am just going to sow some bok shoy and pak choy this afternoon  

A family favorite especially around the holidays is one my Mom made consisting of cabbage, carrots, apples and raisins tossed altogether with mayonnaise. I make it for my family throughout the year, though.

I've made cole slaw using shredded broccoli stems and kohlrabi when cabbage was listed as a toxin.

md, your mom's recipe sounds yummy.  Nothing but mayo as the dressing?

My mom's best cole slaw recipe was shredded cabbage and carrots, a little onion, and her  dressing had mayo, vinegar, lemon juice and sugar.  I've made it with homemade mayo, ume plum vinegar, lemon juice and maple syrup.  Came out very good.

Yes, Chloe, just mayo for the dressing.

My dad used to hand grind the cabbage, carrots, and apples; and I like it like that, but that's alot of work. I don't have a food processor to simplify the grinding, so I buy the bagged coleslaw (green and purple cabbage with carrots). I use half a bag at a time, along with one diced apple (I like braeburn apples) and 4 handfuls of raisins. I toss it altogether with mayonnaise, about 1/4 cup maybe or enough to moisten it but not too much.

md - re using bagged cabbage... not sure if you realise, but once cabbage (& any veg really) are picked, & particularly when they are cut, they lose nutrients by the moment...?!
So those pre-cut cabbage in bags, which are first harvested then sent to a factory, then cut in that factory (possibly gassed or sprayed with sulphites? ) & then trucked to the store, are not going to have much food value left in them... not to mention what the effect is, of being stored in plastic enroute

Thanks, Possum.

If anyone wants to try my cabbage salad recipe with cabbage you shred yourself, I have used 1/2 small head of green cabbage along with 1 large shredded carrot and the apple and raisins and mayonnaise as stated above. That's what I make for my family of 4.

Quoted from san j

Cabbage is a Benny for me, and I love it.

Nothing like a really good slaw, either.
Over July fourth, we went to a serious foodie landmark, and there was a fantastic one on the menu, called Grapefruit-Jicama Salad, which was a very finely julienned red cabbage and jicama slaw with scattered caramelized pecan bits and a grapefruity dressing, topped with small pieces of fresh grapefruit. At our table full of dishes to sample, this one had to be re-ordered: Round Two! Everyone loved it, and it in fact won Best Dish, counting all our votes.

Do y'all have favorite slaw recipes? Have you ever had a really memorable slaw?

Hi, would you like to try this recipes
http://www.downtoearth.org/recipes/salads/cajun-coleslaw

Quoted from wanthanee

Hi, would you like to try this recipes
http://www.downtoearth.org/recipes/salads/cajun-coleslaw

Wow! That looks super!
Love the walnut, cabbage-carrot-jicama, lemon, cayenne combo, with some sweetener/mayo!
Touches all cardinal points.
Thanks for that.  

I just made and ate a slaw.

Finely shredded cabbage
Red onion
sliced and chopped almonds
plenty of chopped cilantro
chopped orange


Dressing/marinade:

Greek yogurt
Juice from the orange
Champagne vinegar
Jalapeno

Good!

That does sound good - what type of jalapeno, is it fresh & chopped up?

I think finely julienne fresh beetroot would be nice in a slaw too - perhaps with basil & pear.

Thats sounds good  and interesting -champage vinegar

I agree fresh beets would be rather nice with pears ( Can´t wait to our pears are ready

We have plenty of red pointed cabbage right now
- and I really find it strange to use them-I know it sounds silly but I think I prefer the green just because of the look I am the same with red and yellow peppers- love the flavour of them- but If I don´t eat any green vegs with them it feels like I don´t eat veggies  

Quoted from honeybee

That does sound good - what type of jalapeno, is it fresh & chopped up?

Though I did not use it (no fresh jalapeño in the house this weekend), I would specify fresh green chilis, seeds removed, pulp minced. Amount: To taste. Heat is a personal thing! But without it, this slaw - for me - is definitely missing something.

Just made a quick slaw.

Finely shredded cabbage
Chopped watercress
Thin red onion crescents
Diced peach pulp

Sauce:
Mayonnaise
Lemon Juice
Balsamic Vinegar
Ginger
Water

Freshly ground black pepper

Was just over at TypeBase.
Cabbage is beneficial ONLY for B secretors.
Must've forgotten that.
Aren't we lucky?

Quoted from san j

Was just over at TypeBase.
Cabbage is beneficial ONLY for B secretors.

SWAMI gives it a high rating for some others as well...  
Cabbage is a Diamond for me...

Haven't had it in a while but used to love the plain old carrot and raisin slaw.  Just made it with carrots, raisins, pineapple and mayo. Sweet and refreshing.
If I were to make it now, I'd probably be a little more creative and add other veggies and or fruits, maybe dried cherries or some dates.  It's festive looking though and always good.
Jane

I'm finding that I like sweetness in my slaw only if it's balanced with both sufficient acidity and pungency.

Made another slaw today.

Shredded green cabbage, diced carrot, red onion, small pieces of juicy red grapefruit pulp.

Dressing: Mayo/yogurt base with juice of grapefruit, lime juice, a little water, sugar, cilantro, jalapeño, and -- for a touch of nuttiness and texture -- the only toasted seeds I had: A mere dusting of (avoid) crushed sesame salt.

I ate the whole large portion and now, 5-1/2 hours later, I'm starting to get hungry.

I had some slaw last week that was made with red and green cabbage, a little carrot, dried cherries, and some Lemonnaise (Ojai brand from WFs).  The cherries add just the right amount of zing - not as sweet as raisins.  It was a last minute what can I throw together thing but I liked it well enough to make again.

I wonder how that'd be with dried apricots, diced fine (instead of the cherries). I've had the dried cherries - not a big fan. JMO.