Crunchy red cabbage and carrot coleslaw in a cider vinegar, honey, and mustard dressing. Red cabbage microgreens on top echo the salad in a milder, more tender way.
INGREDIENTS
- 400 g - red cabbage
- 1 tsp - salt
- 150 g - carrots
- 3 tbsp - apple cider vinegar
- 3 tbsp - sunflower or other neutral oil
- 1 tbsp - honey
- 1 tsp - Dijon mustard
- black pepper
- 30 g - red cabbage microgreens
STEPS
- Slice the cabbage as thin as you can with a knife or a mandoline. Sprinkle with the salt, massage with your hands for 1-2 minutes, and let sit for 15 minutes.
- While the cabbage sits, julienne the carrots or grate them on the large holes of a box grater.
- Whisk the vinegar, oil, honey, and mustard with a fork until smooth, and add pepper.
- Pour off the liquid the cabbage has released and give it a light squeeze. Toss the cabbage with the carrots and dressing.
- Taste: the cabbage is already salted, so add more only if needed. Top with the red cabbage microgreens right before serving.
Red Cabbage Microgreens in Coleslaw
Coleslaw is thinly shredded cabbage in a dressing. Red cabbage makes it vivid, and red cabbage microgreens on top bring the same cabbage flavor, only more delicate and without the bitterness of a mature head. The purple stems echo the color of the salad, so the dish looks all of a piece.
Add the microgreens right before serving: in a vinegar dressing they wilt within an hour.
About the Ingredients
Red cabbage microgreens: 30 g for four servings. Radish microgreens work as a swap and add more bite.
Red cabbage: a firm head. Shred it as thin as you can, with a knife or a mandoline.
Carrots: sweet and juicy, cut into thin strips. They soften the vinegar and add a bit of orange to the bowl.
Apple cider vinegar is milder than white vinegar. Wine vinegar works too.
Honey balances the vinegar. Sugar or maple syrup can stand in.
Technique: Salt and Squeeze the Cabbage
Sprinkle the shredded cabbage with salt, squeeze it with your hands for 1-2 minutes, and let it sit for 15 minutes. The cabbage releases juice and softens while staying crunchy. Pour off the liquid in the bowl, or it will water down the dressing. Skip this step and the cabbage stays tough and barely soaks up the dressing.
Variations
- Classic creamy: 3 tbsp mayonnaise and 2 tbsp sour cream instead of the oil.
- With apple: a green apple cut into matchsticks along with the carrot.
- With corn: 150 g canned corn.
- Sesame: sesame oil for half the oil and a handful of sesame seeds.
Serving and Storage
Serve coleslaw with burgers, ribs, grilled chicken, and tacos. Without the microgreens it keeps in the fridge for 2 days, softening as it sits. How long an open container of microgreens lasts is in our wiki: microgreen shelf life.
A dish coleslaw goes with especially well: fish tacos with cilantro microgreens.
CHEF'S TIPS
Cabbage that wasn't salted first takes about an hour to soften in the dressing. If you're short on time, slice it thinner.
Salted and dressed, the slaw stays crunchy for 2 days, but add the microgreens to each serving separately.
