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[personal profile] jadey posting in [community profile] batchlunch
Spicy Cabbage Salad

Cheap, refreshing, and stores for ages. Also good for dealing with geriatric veggies that have languished in the crisper a bit too long. Requires chopping and possibly a bit of heavy lifting (depending on what container you store it in - I prefer glass, but you can get away with plastic). I've written it up the way that I make it, but it's flexible - you can easily change the amount and type of veggies (except cabbage, maybe - it sort of revolves around cabbage), as well as the seasonings, including making it less hot. The major drawback is that you must let it stand for at least 24 hours before eating - the seasonings and flavour release slowly, and it gets better the longer you let it sit. It's usually 2 or 3 days before I'm perfectly happy with it.

Ingredients:

1 medium sized cabbage, finely shredded (about 5 cups before you add liquid)
1 cup chopped carrot (and/or bell peppers, celery, etc. - sky's the limit)
1/2 cup chopped onion (or less or more - the original recipe calls for a medium or large sized onion, but I usually just used 3 or 4 stalks of green onion)
1 tsp celery seed
2 tsp mustard seed
2 tsp salt
1 cup white vinegar
1 cup cider vinegar

Other options: chopped apple (make sure it's a sturdy kind - nothing that will disintegrate and melt away), chili flakes (I use 1/4 tsp, but I am pretty cruel to my body that way), whatever you can imagine working

Shred the cabbage, and then finely dice and chop the carrot and onion (and whatever else). Add the salt, mustard seed, and celery seed (and whatever else), then pour the vinegar over top. Mix everything up and let stand in the fridge for at least 24 hours before serving. It's best once the mustard seeds soften up and release their flavour.

I love it because it's easy and because most of my comfort foods are really heavy and sweet, so something briny and bright is a refreshing change.

I'm pretty sure it's vegan, but I am not 100% familiar with all vegan requirements so if I've mistakenly identified it, please let me know. Same re: gluten-free.

Date: 2010-09-19 08:16 pm (UTC)
hellkitty: (Default)
From: [personal profile] hellkitty
Just reading this recipe made my mouth water. I can't wait to try it. Thanks for sharing!!

Date: 2010-09-20 03:26 am (UTC)
From: [personal profile] maire
It's certainly possible to cook this in a fully vegan way. The only issue would be with some vinegars, and that's down the the person shopping, not the recipe.

Date: 2010-09-26 06:53 pm (UTC)
moizissimo: dammit, jim! (Default)
From: [personal profile] moizissimo
I think I have to try this. :)

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