Cabbage Slaw with an Orange Ginger Sauce

Whether you’re roasting, sautéing, shredding or braising, cabbage is one of winter’s most versatile vegetables!

We’ve all spent more time in the kitchen, and while this past year allowed us to perfect certain recipes and cooking techniques, we’ve likely all experienced those days where you just don’t feel like spending hours putting a meal together.

This recipe is SIMPLE! So so simple and versatile. It can be enjoyed as a side or as a main (with your choice of protein), serve it cold or warm it up in a skillet, or even use it as filling for a wrap! With so many options you can try something new every day!

The secrets in the sauce... it’s always in the sauce, isn’t it ?! Since cabbage is quite hearty, if you make this slaw ahead of time and toss it in the dressing, the vegetables will continue to soften but maintain a bit of crunch. But that’s A-OK in my opinion, let those flavours marinate, it just gets better!

Types of Cabbage

GREEN CABBAGE | Green cabbage is one of the best know cabbage varieties out there! It’s frequently used in salads, slaws, stir-fries, or slow-cook it to bring out its sweetness.

RED CABBAGE | Red cabbage is delicious thinly sliced in salads like this slaw or braised. If you’re looking for an ingredient to quickly pickle, this cabbage might be worth a try! Add it to salads, and one of my favourites, fish TACOS!

NAPA CABBAGE | Napa cabbage, also known as Chinese cabbage has long, light green leaves. It has a nice mild flavour, making it delicious in salads or a stir-fry.

SAVOY CABBAGE | Savoy cabbage is also known as curly cabbage and has ruffled, ridged leaves. Savoy cabbage tends to be a bit more tender and is a great plant based wrap alternative!

SEED OPTIONS | pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds

What to Serve with Cabbage Salad

Turn this salad into a main dish by adding some …

• crispy tofu sautéed in sesame oil

• shredded chicken with cilantro and lime

• Teriyaki Salmon

• grilled shrimp

• plant based ground beef ginger soy sauce

---

What You’ll Need

for the salad

• 2 cups savoy cabbage, shredded

• 2 cups red cabbage, shredded

• 1 cup matchstick carrots

• 1 cup shelled edamame beans

• 1/2 cup fresh cilantro, chopped

• 1/8 cup green onion, chopped

• 1/4 cup peanuts, toasted

for the dressing

• 1/4 cup sesame oil

• 3 tbsp fresh orange juice

• 1 tbsp honey (I used Drizzle Honey’s Turmeric Gold Honey )

• 1 clove garlic, pressed or minced

• 1 tsp fresh ginger, grated

• salt & pepper, to taste

The Steps

1. In a large salad bowl, combine the prepared purple and green cabbage, carrots, edamame, and cilantro. Set aside.

2. Toast your peanuts or see alternative. Using a small skillet, toast over medium high heat, stirring frequently, until the seeds are fragrant and lightly golden. Remove from heat and add them to the salad bowl, toss to combine.

3. Prepare the dressing, in a small bowl or mason jar. Combine all ingredient in a small bowl and whisk until thoroughly incorporate. Adjust seasoning to taste.

4. Drizzle the dressing over the cabbage slaw and toss to evenly coat. Taste and add adjust based on preference. I sometimes add an additional couple tablespoons for orange juice to add a touch more vibrance to the salad. You could even grate some zest! Serve immediately or cover and refrigerate. If you prepare this salad in advance, the flavours will continue to marinate. Since the cabbage is hearty, it will maintain some of its crunch factor, but it will lose it over time. Don’t fret, it is super delicious whether its served straight away or later in the day!