Since my dreams of homemade sauerkraut were dashed to the wind, I settled on the other thing I know cabbage is good for: coleslaw. Yes, I could have done another leafy salad type thing, but at this point we still weren’t done with our original leafy salad and I didn’t want things piling up. I initially found a recipe from Smitten Kitchen that specifically calls for Nappa Cabbage, but the idea of making wasabi coleslaw with my entire head of cabbage scared me a little.
So I just opted for some normal coleslaw based off a recipe in my favorite versatile veg book. The recipe calls for a quarter of head of cabbage but I was determined to use it all up, so I just took a look at the ratios of ingredients and started throwing stuff together and hoping it worked out. Here is my ingredients list, and vaguely the quantities I used:
- Mayonnaise (12 tbsp)
- Plain Yogurt (8 tbsp)
- 1 apple
- 15 celery stalks
- Entire Napa Cabbage
- The rest of my Paris Market Carrots (7? 8?)
- Salt and pepper to taste
I chopped up the cabbage, celery and apple, and I shredded the carrots. Overall it turned out pretty yummy. It looks like a lot of mayonnaise and yogurt, but because there was just so much of everything else, it was actually pretty minimal. Ryan and both agreed that it was a lot less ‘soupy’ than most coleslaws (which was nice because you could actually taste what was in it).
I think my main regret was shredding the carrots so fine. This particular cabbage is apparently more ‘leafy’ and less stiff than ‘normal’ cabbage from the grocery store (obviously there is no such thing as normal cabbage, but I am a product of America and therefore any produce that is consistently available at the grocery store becomes the ‘normal’ version). So, because of this the coleslaw already wasn’t as crunchy as I would have liked. And with the carrots grated so fine, they were more like ‘carrot paste’ and less like ‘strips of crunchy carrots.’ In the end it wasn’t too bad, because the apple and celery gave it a lot of crunch.