Are you fond of "typical" coleslaw and potato salad, or like the Accidental Locavore, do you find it a little sweet and not terribly interesting? We had a lovely head of cabbage from a recent CSA selection and since it was too hot outside to think about cooking it, I was trying to figure out a good way to use it. Here's a loose recipe for what made a ton of coleslaw.
- ½ head of Chinese cabbage, thinly sliced
- 1 medium red onion, cut into wedges
- ½ bunch cilantro, coarsely chopped
- 1 cup fresh mint
- 1 small head of cabbage, cored and cut into wedges
- 1 bunch of bok choy, cut into 4" pieces
- 5 radishes
- 1 cup mayonnaise
- ¼ cup rice wine vinegar
- Juice of 1 lime
- 2 tablespoons Sriracha
- 2 tablespoons soy sauce
My verdict: Pretty good. Certainly not sweet, or heavy, but that could be because I made my own mayo. A couple of other people thought it was the best coleslaw they'd ever eaten (good to have friends, right?)! I used the food processor for almost everything, but you might want to practice your knife skills and chop by hand. The cabbages, especially the bok choy give off a lot of water, so you might want to let them sit for a few minutes and then drain off the excess liquid before dressing the coleslaw. If you wanted this a little sweeter, a tablespoon or two of brown sugar might be an interesting addition. What else would you add? Chopped peanuts?