Slawin' it up

Cabbage - the cruciferous vegetable. Sounds pretty brutal doesn't it? High in a multitude of vitamins and nutrients and known to have certain cancer preventive properties, the only brutality that comes with this veg is its ability to kick some serious butt in the health department. FYI, cabbage leaves, used in the form of a compress, have also been shown to help breastfeeding mothers treat mastitis infections.

Now that we've got the health talk out of the way, I can get to why I like to cook with this "cruciferous" fellow (although my favorite preparation of  cabbage entails no actual cooking). As of lately, I've found myself somewhat addicted to the sweet, crunchy qualities of raw cabbage. My addiction has inspired experimentation in the slaw department.

Here's my latest creation:

Red Cabbage Slaw with Sesame Miso Vinaigrette 
yield: 4-5 servings

2 tbsp miso paste*
1 tbsp honey
2 tsp rice vinegar
1/2 tsp black pepper
1/2 cup canola oil
2 oz sesame oil
1 small head red cabbage, shredded
2 cups carrots, shredded
4 tbsp sesame seeds, toasted
1 scallion, thinly sliced on the bias

Make the Sesame Miso Vinaigrette: In a medium bowl, whisk the first 4 ingredients together. Continue to whisk as you slowly drizzle in the oils.

Place shredded cabbage, carrots, and sesame seeds into a large bowl, and toss with prepared vinaigrette. (The slaw should be salty enough because of the miso paste, but if you require more now is the time to add it) Garnish with scallions.

This slaw gets yummier with time, so don't feel guilty for letting it sit in your fridge for a few hours.

*Miso Paste is a fermented soy bean paste. You can find it in any Asian market, and often in the international aisle of major supermarkets.