Coleslaw

Coleslaw is a perfect way to prepare cabbage, whether using fresh cabbage in the summer or in the depths of winter. This all-season vegetable is a great way to enjoy healthy greens year-round. Cabbage is always a base for our coleslaw and we often add shredded carrots, sliced sweet onions, shredded beets and/or chopped green onions. Our favourite coleslaw recipes come from the Rebar Modern Food Cookbook. If you've ever eaten at the restaurant in Victoria, you'll understand why we are so attracted to their recipes. Here are two of the best dressings.

Lime dressing

• juice and zest of a lime

• 3 tbsp rice vinegar

• 1 tbsp honey

• 1 minced garlic clove

• 2 jalapeno peppers (seeded and minced)

• 1/2 tsp salt

• 1/2 tsp ground coriander

• 1 cup vegetable oil or for a creamy dressing use 1/2 cup buttermilk and 1/2 cup mayonnaise

• We also like to add chopped cilantro.

Combine these ingredients (up to coriander) in a food processor or bowl and whisk while slowly adding oil (or buttermilk) to emulsify the dressing into a creamy texture.

Spicy Red Curry Vinaigrette

• 1/4 cup chopped shallots

• 2 tbsp chopped ginger

• 1 Serrano chili (seeded)

• 2 mined cloves of garlic

• 1/4 cup lime juice

• 2 tbsp soy sauce

• 2 tbsp honey

• 3/4 tsp Thai red curry paste

• 1 tbsp sesame oil

• 1/2 cup peanut oil

• 1/4 tsp salt

Pulse the shallots, ginger, garlic and chilies in a food processor. Add the rest of the ingredients and blend until smooth.

Cabbage Stir-Fry

Ingredients

• 1 small cabbage (1 - 1.5lbs)

• 2 cups carrots, shredded

• 1 bunch green onions

• 1/2 cup cilantro, fresh

• 1lb ground chicken (or meat of your choosing)

• 5 cloves minced garlic

• 1/4 teaspoon ground cloves

• 1/2 teaspoon red pepper flakes

• 2 tablespoons minced ginger

• 2 tablespoons olive oil

• 1.5 teaspoons maple syrup

• 2 tablespoons rice vinegar

• 4 tablespoons soy sauce

• Brown rice, optional

Instructions

1. In a bowl, add garlic, red pepper flakes, and cloves.

2. In a separate bowl, mix together 2 tablespoons soy sauce, the rice vinegar and the maple syrup.

3. Cut cabbage into 1/8 inch strips. Set aside. 

4. Heat large pan or wok (with lid) over medium heat. Add 1 tablespoon of olive oil.

5. Once oil is heated, add chicken. Break up chicken as cooking.

6. Add remaining 2 tablespoons soy sauce to pan and with chicken.

7. Once cooked, move chicken to plate. 

8. Pour remaining oil into the pan and add cabbage and carrots. Stir and cook, about 2 minutes.

9. Add the spice mix (instruction 1) and soy sauce mixture (instruction 2) to pan.

10. Cover the pan and cook on high for about 1 minute, until cabbage is soft.

11. Uncover and add green onions, cilantro and cooked chicken.

12. Stir while cooking. About 30 seconds is all that is needed.

13. Serve on its own or with rice.