I like it raw - cabbage, that is.
June 1, 2009 10:42 AM Subscribe
It's summer down south so it's cold veggie dish time! Please suggeset your mayo-free slaw/raw cabbage recipes for me.
I love raw shredded cabbage, with or without other veggies. I live in the south so I should be loving it - but I hate mayonnaise which is the most common coleslaw dressing in these parts. I'd love some recipes for "slaw" that lack the goopy white evil. Other than an allergy to shellfish, I'm open minded. Hive mind, please suggest some things to do with raw cabbage!
I love raw shredded cabbage, with or without other veggies. I live in the south so I should be loving it - but I hate mayonnaise which is the most common coleslaw dressing in these parts. I'd love some recipes for "slaw" that lack the goopy white evil. Other than an allergy to shellfish, I'm open minded. Hive mind, please suggest some things to do with raw cabbage!
This recipe is from Down South, a long time ago (my grandmother's, from the hills of Kentucky):
GRANDMA’S CABBAGE SALAD DRESSING
Mix together: 1 C oil
1 C white vinegar
1-1/2 C sugar
1 t salt
4 large carrots, grated or diced
2 green peppers, grated or diced
1 large onion, grated or diced
“odd pieces of chopped celery”
Pour over 1 large head cabbage, chopped.
Dressing keeps well in a covered jar in the refrigerator. (Obviously it's a recipe you can play around with, depending on what veggies you have on hand. And you might want to try cutting down on the sugar, although I don't.)
I think it's addictive, but then, it's my grandma's.
posted by kestralwing at 10:49 AM on June 1, 2009
GRANDMA’S CABBAGE SALAD DRESSING
Mix together: 1 C oil
1 C white vinegar
1-1/2 C sugar
1 t salt
4 large carrots, grated or diced
2 green peppers, grated or diced
1 large onion, grated or diced
“odd pieces of chopped celery”
Pour over 1 large head cabbage, chopped.
Dressing keeps well in a covered jar in the refrigerator. (Obviously it's a recipe you can play around with, depending on what veggies you have on hand. And you might want to try cutting down on the sugar, although I don't.)
I think it's addictive, but then, it's my grandma's.
posted by kestralwing at 10:49 AM on June 1, 2009
Tried this? It's a local staple. Very sweet, though.
I also like this slaw:
head of shredded cabbage
diced green onions
feta cheese crumbles
red wine vinegar
olive oil
Oh! And this one!
posted by BitterOldPunk at 10:55 AM on June 1, 2009 [1 favorite]
I also like this slaw:
head of shredded cabbage
diced green onions
feta cheese crumbles
red wine vinegar
olive oil
Oh! And this one!
posted by BitterOldPunk at 10:55 AM on June 1, 2009 [1 favorite]
Diced cabbage, shredded carrot, peanut sauce, and curry. Proportions are unneeded as your personal tastes will dictate the relation of ingredients to each other.
posted by ZaneJ. at 10:55 AM on June 1, 2009
posted by ZaneJ. at 10:55 AM on June 1, 2009
som tum! you can skip the fishy stuff. mix the cabbage with chilies, garlic, sugar, lime juice, crushed peanuts, cilantro, etc.
posted by gnutron at 11:02 AM on June 1, 2009 [1 favorite]
posted by gnutron at 11:02 AM on June 1, 2009 [1 favorite]
Not a slaw, but I really like this Chinese chicken salad. I would imagine you could do it with all cabbage, and skip the romaine part.
posted by waitangi at 11:12 AM on June 1, 2009
posted by waitangi at 11:12 AM on June 1, 2009
Deb at Smitten Kitchen has a self-proclaimed problem with cole slaw. A lot of her recipes have mayo, but there are many which do not. In addition to the 4 mayo-free recipes in those 3 links, I recommend searching her entire archives for lots of amazing veggie salads.
posted by amelioration at 11:39 AM on June 1, 2009
posted by amelioration at 11:39 AM on June 1, 2009
Some friends brought a Thai slaw to my birthday party last night. It involved Mandarin oranges and was quite tasty.
posted by vsync at 11:48 AM on June 1, 2009
posted by vsync at 11:48 AM on June 1, 2009
Betty Crocker's Crunchy Chicken Salad is a summer mainstay in my family. It uses unboiled ramen noodles to add even more crunch, which sounded weird at first but turned out to be super delicious. Personally I prefer to shred green and red cabbage and some carrots instead of buying bagged coleslaw mix (it's cheaper), but it does take a bit longer that way.
3 tablespoons butter or margarine
1 package (3 ounces) Oriental-flavor ramen noodle soup mix [Please make sure this won't set off your shellfish allergy!]
2 tablespoons sesame seed
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon sesame oil
1/2 teaspoon pepper
2 cups cut-up cooked chicken
1/2 cup dry-roasted peanuts
4 medium green onions, sliced (1/4 cup)
1 bag (16 ounces) coleslaw mix
1. Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown. [I've found that there's not enough butter to really brown the noodles, so just cook them for a couple minutes.]
2. Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss. [If you're serving it later, don't mix the noodles in until the last minute, otherwise they get soggy. It's not gross as leftovers, but definitely less crunchy-delicious.]
posted by vytae at 11:52 AM on June 1, 2009 [3 favorites]
3 tablespoons butter or margarine
1 package (3 ounces) Oriental-flavor ramen noodle soup mix [Please make sure this won't set off your shellfish allergy!]
2 tablespoons sesame seed
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon sesame oil
1/2 teaspoon pepper
2 cups cut-up cooked chicken
1/2 cup dry-roasted peanuts
4 medium green onions, sliced (1/4 cup)
1 bag (16 ounces) coleslaw mix
1. Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown. [I've found that there's not enough butter to really brown the noodles, so just cook them for a couple minutes.]
2. Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss. [If you're serving it later, don't mix the noodles in until the last minute, otherwise they get soggy. It's not gross as leftovers, but definitely less crunchy-delicious.]
posted by vytae at 11:52 AM on June 1, 2009 [3 favorites]
I make a Central American style cabbage salad:
Shredded Cabbage
Diced tomato
green onions
cilantro
Juice from one orange
1-2 tablespoons white vinegar
splash of tasbasco
pinch of salt
Very tasty and refreshing! You can adjust the amounts of ingredients according to personal preference.
posted by emd3737 at 12:04 PM on June 1, 2009 [1 favorite]
Shredded Cabbage
Diced tomato
green onions
cilantro
Juice from one orange
1-2 tablespoons white vinegar
splash of tasbasco
pinch of salt
Very tasty and refreshing! You can adjust the amounts of ingredients according to personal preference.
posted by emd3737 at 12:04 PM on June 1, 2009 [1 favorite]
Gado gado is an Indonesian salad-y sort of dish (some of the vegetables are cooked, some raw) served with a delicious peanut-butter dressing like satay sauce, if you're familiar with that. As you can imagine, it's a very flexible concept that would probably work with any vegetables you care to throw at it. Tons of recipes here.
posted by Quietgal at 12:24 PM on June 1, 2009
posted by Quietgal at 12:24 PM on June 1, 2009
Pepper cabbage is popular among my family in Central PA.
posted by HumuloneRanger at 12:31 PM on June 1, 2009
posted by HumuloneRanger at 12:31 PM on June 1, 2009
i make a cucumber and onion salad where the dressing is a cup of water, cup of vinegar, cup of sugar with salt and pepper to taste.
probably would be good with cabbage mixture as well.
posted by domino at 12:37 PM on June 1, 2009
probably would be good with cabbage mixture as well.
posted by domino at 12:37 PM on June 1, 2009
Here's one of my favorites (previously posted here):
Cabbage Salad with Mustard Seeds
6 well-packed cups (1 pound) shredded green cabbage
1 medium carrot, peeled and coarsely grated
1 to 2 fresh hot green chiles, cut into fine shreds
1 1/2 teaspoon salt
2 tablespoons red wine vinegar (cider works fine as well)
1/4 teaspoon cayenne
2 tablespoons canola or peanut oil
1 teaspoon whole brown mustard seeds
Combine the cabbage, carrot, chiles, salt, vinegar and cayenne in a large bowl and toss well to mix. Put the oil in a small frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as the seeds begin to pop, a matter of seconds, pout the oil and the seeds over the salad. Toss well to mix. Set aside for 1 hour or longer (to "pickle" as it were), refrigerating if necessary.
Serves 6
Also, here's a cabbage salad from Mark Bittman that sounds quite good.
posted by O9scar at 1:03 PM on June 1, 2009 [1 favorite]
Cabbage Salad with Mustard Seeds
6 well-packed cups (1 pound) shredded green cabbage
1 medium carrot, peeled and coarsely grated
1 to 2 fresh hot green chiles, cut into fine shreds
1 1/2 teaspoon salt
2 tablespoons red wine vinegar (cider works fine as well)
1/4 teaspoon cayenne
2 tablespoons canola or peanut oil
1 teaspoon whole brown mustard seeds
Combine the cabbage, carrot, chiles, salt, vinegar and cayenne in a large bowl and toss well to mix. Put the oil in a small frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as the seeds begin to pop, a matter of seconds, pout the oil and the seeds over the salad. Toss well to mix. Set aside for 1 hour or longer (to "pickle" as it were), refrigerating if necessary.
Serves 6
Also, here's a cabbage salad from Mark Bittman that sounds quite good.
posted by O9scar at 1:03 PM on June 1, 2009 [1 favorite]
The Brookville Hotel Cole Slaw recipe is famous around my neck of the woods. It's very light and refreshing.
posted by amyms at 1:19 PM on June 1, 2009
posted by amyms at 1:19 PM on June 1, 2009
Mayo holds slaw together nicely. If you want that texture, try substituting yogurt.
posted by theora55 at 1:33 PM on June 1, 2009
posted by theora55 at 1:33 PM on June 1, 2009
I also hate mayo. I've had good cabbage slaw with poppy seed dressing as the binding agent. The little bit of sweetness is also nice.
posted by judith at 1:53 PM on June 1, 2009
posted by judith at 1:53 PM on June 1, 2009
Greek Cole Slaw
Very finely sliced cabbage (VERY finely)
Lemon juice
Olive oil
salt
Add some poppy seeds or ground coriander for color
Throw in some crushed garlic if you can't resist, but you really don't need it.
Finished salad should be soaked with the dressing like any good slaw. I LIVE for this stuff in the summer. So delicious. (You can make this with bulb fennel, too. Oh man, now I have to go buy cabbage)
posted by nax at 4:58 PM on June 1, 2009
Very finely sliced cabbage (VERY finely)
Lemon juice
Olive oil
salt
Add some poppy seeds or ground coriander for color
Throw in some crushed garlic if you can't resist, but you really don't need it.
Finished salad should be soaked with the dressing like any good slaw. I LIVE for this stuff in the summer. So delicious. (You can make this with bulb fennel, too. Oh man, now I have to go buy cabbage)
posted by nax at 4:58 PM on June 1, 2009
Slice cabbage as thinly as you can.
Add shredded carrots.
If you have it around, add shredded broccoli or a bag of pre-made broccoli slaw.
Dress heavily with a mixture of rice vinegar, water, soy sauce, ginger, garlic, and a little sugar. Let it sit for a few hours before you eat it. We eat this stuff *constantly*.
Also, from Laurie Colwin:
Thin-sliced cabbage
Salt
Lemon juice
Sesame oil
Rice vinegar
Toss. Weigh down with a plate. Consume. It's not exaggerating to say that I can eat half a head of cabbage like this and call it supper.
posted by MeghanC at 8:09 PM on June 1, 2009 [1 favorite]
Add shredded carrots.
If you have it around, add shredded broccoli or a bag of pre-made broccoli slaw.
Dress heavily with a mixture of rice vinegar, water, soy sauce, ginger, garlic, and a little sugar. Let it sit for a few hours before you eat it. We eat this stuff *constantly*.
Also, from Laurie Colwin:
Thin-sliced cabbage
Salt
Lemon juice
Sesame oil
Rice vinegar
Toss. Weigh down with a plate. Consume. It's not exaggerating to say that I can eat half a head of cabbage like this and call it supper.
posted by MeghanC at 8:09 PM on June 1, 2009 [1 favorite]
You could make cultured vegetables. Never done it myself formally, but always aspired to. However, I have done a half-assed version: salt some cabbage to taste, then place in a clean glass jar loosely sealed and allow to sit for a while (the time depends I think on temperature and other factors). After a while the cabbage will ferment just a bit and you now have something almost but not really resembling sauerkraut.
posted by Deathalicious at 9:01 PM on June 1, 2009
posted by Deathalicious at 9:01 PM on June 1, 2009
I want to add that cabbage can be really fantastic dressed in nothing but a bit of seasoned rice vinegar and freshly ground black pepper -- nothing else.
posted by Deathalicious at 9:03 PM on June 1, 2009
posted by Deathalicious at 9:03 PM on June 1, 2009
Response by poster: I can't decide on several, let alone, one "best" answer - these all sound delicious. Thank you so much!
posted by pointystick at 3:59 AM on June 2, 2009
posted by pointystick at 3:59 AM on June 2, 2009
This thread is closed to new comments.
posted by jquinby at 10:45 AM on June 1, 2009