photo by M. McClellan
Looking for a light, crunchy slaw that is a little bit different from the traditional offerings? Then run right out and get yourself a head of Savoy cabbage and start chopping, as this is the slaw for you. It’s studded with red cabbage, shredded carrot and lots of scallion for color and bite. Serve with burgers or hot dogs for the ideal summer treat.
Savoy Cabbage Slaw
6 cups chopped* Savoy cabbage (approximately 1/2 a medium head)
2 carrots, grated
1 cup chopped red cabbage
4 scallions, finely chopped into little rounds
1/2 cup finely chopped cilantro
dressing (see below)
Combine all vegetables in a large bowl. Pour dressing over the top. Use tongs to mix thoroughly. Cover and place in the refrigerator for at least 30 minutes before serving, to allow the slaw a chance to relax a little.
Dressing
1 cup mayonnaise (for a lighter dressing, sub in greek yogurt for half of the mayo)
1/3 cup seasoned rice wine vinegar
1 teaspoon freshly ground black pepper
3/4 teaspoon sea salt
1/2 teaspoon garlic powder
Whisk all ingredients together in a spouted measuring cup. Taste and adjust seasoning as necessary.
*We found that the easiest way to chop the cabbage was to remove the leaves, stack them, cut them in half down the rib, stack the halves and chop into ribbons.
