How to Cook Everything by Mark Bittman
As summer's been heating up, our CSA farm share has been growing. Recently, we've found ourselves with more cabbage than we know what to do with.
This cabbage and carrot salad is one of the best things we came up with. It's absolutely delicious, and the mix of vegetables and colors makes for a shocking neon jumble that's as wowza as the Vegas Strip.
Whenever we have veggies in need of a recipe, there are a few cookbooks we return to time and again for inspiration: How to Cook Everything, Vegetarian Cooking for Everyone, Joy of Cooking and the Martha Stewart Living Cookbook.
This recipe, from Mark Bittman's How to Cook Everything, doesn't really have that much to it. And that's exactly why we liked it so much -- it's a simple, delicious, easy way to show off the fresh taste of these vegetables. Obviously, you could modify the recipe as much as you want to include whatever vegetables you have on hand. We swapped out the scallions for garlic scapes, since we had those in abundance from our CSA.
This recipe also seems endlessly adaptable, and could work well with other substitutions or additions, such as apples, jicama, red onion, celery or raisins.
Any other suggestions for an abundance of cabbage?
Makes 4 servings
Time: 15 minutes
1 pound Napa or Savoy cabbage, cored and shredded
2 carrots, peeled and grated
2 or 3 scallions, minced
1/4 to 1/3 cup peanut (preferred) or canola oil
2 tablespoons freshly squeezed lime juice
1 teaspoon soy sauce
Salt and freshly ground pepper to taste
Combine the vegetables. Whisk together the oil, lime juice, and soy; taste and add salt and pepper if necessary. Toss the dressing with the vegetables and serve.