Fresh Cabbage and Herb Slaw

Summertime cookouts and picnics aren’t the same without coleslaw. Unfortunately, the kind I usually pick up from the BBQ joint or deli are loaded with fat, sugar, and pale bits of pre-shredded carrot and cabbage. Just say no to that stuff and whip up this simple recipe instead. (Not to brag or anything, but it got the endorsement from my slightly picky boyfriend as “the best coleslaw” he’s ever eaten).

Like all my recipes, the one is pretty flexible–use whatever fresh herbs you have on hand. Don’t be afraid to shred some other veggies in there too. Right now, it makes perfect use of Taproot’s new pointed cabbage variety, Caraflex. Also known as sweetheart cabbage, arrowhead cabbage, or hipsi cabbage, this variety is sweet, bright green, and great for fresh eating. Paired with fresh herbs and a light dressing, not much could be better with a pulled pork sandwich. For lighter fare, try it stuffed in a pita pocket with shredded chicken.

CSA week 3Fresh Cabbage and Herb Slaw

1 pointed cabbage
1/4 cup fresh herbs of choice (parsley, cilantro, dill, basil, or a combination)
1/3 cup plain yogurt
1 tablespoon mayonnaise 
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1/2 teaspoon fresh ground black pepper
1/4 teaspoon sea salt (to taste)

1. Prep: cut cabbage in half length-wise, from tip to base. Cut out a wedge around the dense core and peel off any tough outer leaves. Finely shred cabbage with a chef’s knife or mandolin. Chop a handful of herbs.

2. Assemble: Mix all the ingredients together in a large bowl. Adjust seasoning to taste. It’s ok to make ahead of time, as the flavors develop as it sits. Toss again right before serving.

3. Serve: use as a side dish or in place of lettuce in a sandwich, wrap, or burger.

Text and photography by Katie Darlington- Taproot employee, home cooking enthusiast, and farm-to-kitchen blogger.  More recipes and writing can be found on her own blog A Season to Taste