…size does matter.
This beautiful Brassica came from the Abode farm. We’ve formed a little bit of a love affair, the cabbage and I.
He is such a man. He opens doors for me and he pays for my dinner. He’s got so much green he practically gives it away. As you can see, we are a very affectionate couple.
Last night was a big night for us. First, I quartered him and shredded him with a knife and then I put him in a bowl. Then I added some shredded carrots, chopped onions and parsley to said bowl. Oh, how hearty did we party.
Next, I felt we really needed to grease things up, so I splashed in some balsamic glaze along with sesame and olive oil. Things were getting crazy.
Of course, we couldn’t go further without the added excitement of salt, black pepper, cumin, paprika and dijon mustard. We considered inviting mayonnaise (we have a bit of a dependency) but decided to go without.
After shouting out his name a few times, my lovely cabbage and I made beautiful coleslaw together. What a night.
- A Brassica of your own (cabbage), shredded
- 1-2 Shredded carrot
- Chopped parsley
- Chopped onion
- Balsamic vinegar glaze
- Sesame oil
- Olive oil
- Black pepper
- Cumin powder
- Dijon mustard
Mix all ingredients to taste.
All spices (including dijon) should be about ½ tsp, but you should adjust according to preference.
Use a more flamboyant purple cabbage, instead of green.
Lemon or apple cider vinegar could be used instead of balsamic.
Stone ground mustard is lighter than dijon, so if you’re a bit squeamish when mustard is involved, it could be a good replacement.