Cabbage Slaw with Cilantro & Lime

Juice of 1 lime
4 tablespoons of white vinegar
1 clove of garlic, finely chopped
1 tsp. cumin
1 tsp. chili powder
1 tablespoon honey
salt & pepper
1/4 cup of good olive oil
handful of cilantro, rinsed well and minced
2 scallions, chopped
1 cabbage, cored and grated

In a large bowl, whisk together first seven ingredients. Then slowly drizzle in the olive oil as you whisk vigorously. Next, mix in cilantro and chopped green onions. Finally, add cabbage and mix well.

Napa Cabbage Salad

1/2 cup slivered almonds
3 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1 pound napa cabbage, chopped
2 scallions, thinly sliced
1/4 cup chopped cilantro
Freshly ground pepper

Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool. In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.

Cabbage, Beet & Carrot Salad with Cashews in a Ginger & Soy Dressing

3 medium carrots
3 raw medium beetroots
1/4 of a small red cabbage
1/4 of a small white cabbage
1 small red pepper, deseeded and finely sliced
1/2 a medium red onion, finely sliced
1 small bunch of fresh mint, leaves roughly chopped
1 small bunch of fresh coriander, leaves only
25g cashew nuts, lightly toasted in a dry frying pan and roughly chopped

For the soy, chilli & ginger dressing:
100ml dark soy sauce
100g clear honey
juice of 4 large limes
1 tablespoon caster sugar
2 cloves of garlic, crushed & finely chopped
2cm piece of fresh root ginger, peeled & finely chopped
75g cashew nuts

To make the dressing, put all the ingredients, apart from the cashew nuts, into a small pan. Bring to a gentle simmer, stirring constantly, and cook for 2 minutes, then remove from the heat and leave to cool.

Put the cashew nuts into a food processor, then add the cooled dressing and blitz until smooth. Keep to one side.

If you have a Japanese mandoline, use the attachment that cuts into curls to shred the carrots, otherwise use a flat mandolin with a medium attachment to shred them lengthways into spaghetti-like strips; or cut them into very fine, long julienne stripes with a sharp knife. Put the shredded carrots into a large bowl. Peel and shred the beetroots in the same way and add to the carrots.

Remove any damaged outer leaves from the cabbages, as well as the central core, and discard. Shred the cabbages very finely and add to the bowl, along with the pepper, red onion, mint, coriander leaves and toasted cashews, and toss lightly.

To serve, drizzle with the dressing, toss lightly and tumble on to a serving platter.

Savoy Cabbage with Ginger & Garlic

1 head savoy cabbage, cored, shredded across in approx 3/4-inch slices
2 tbsp. olive oil
1 tbsp. minced garlic
salt & pepper
1 1/4 tbsp. minced ginger
juice of 1 lime

Heat wok or large skilled over medium high heat, then add oil. Add cabbage and stir fry until cabbage just starts to wilt.  (Do not overcook.)  Add garlic, salt, pepper and cook 1 minute. Add ginger and cook 1 additional minute. Drizzle with lime juice and serve. 

Courtesy of Recipezaar


1 head green cabbage
1 tsp. butter (or olive oil)
1 tbsp. minced fresh parsley
1 tsp. sugar1/2 cup broth
1/2 tsp. caraway seeds, or to taste

Remove outer discolored leaves from cabbage. With a sharp knife cut out most of the core of the cabbage, leaving just enough to hold the head together. Slide head into wedges about 1 1/2" thick. In a large skillet, melt butter (or heat oil) and add cabbage, parsley, sugar, pepper & broth. Cover & cook over moderate heat for about 12 min., basting several times w/pan juices. When cabbage is nearly done, sprinkle with caraway seeds. Serve with a little of the pan juices. 

Courtesy of "Jane Brody's Good Food Book"


1/2 cup plain yogurt
2 tablespoons Dijon mustard
1 tablespoon water
2 teaspoons mayonnaise
2 teaspoons fresh lemon juice
6 cups thinly sliced cabbage (about 1 large)
4 medium carrots, shredded
1 cup thinly sliced red onion (about 1 large)
1/2 teaspoon dill seeds

In a large bowl whisk together yogurt, mustard, water, mayonnaise, and lemon juice and add remaining ingredients, tossing to combine well. Season coleslaw with salt and pepper.


1 medium head cabbage, shredded
1 large onion, diced
1 cup grated carrots
2 stalks celery, chopped
1 cup white sugar
1 cup white vinegar
3/4 cup olive oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper to taste

In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.