Solutions to the Cabbage Crisis

OK... I heard the cry. HELP... what to do with all this cabbage. Got to admit, those were some mighty large heads of cabbage this week in the CSA shares. So what to do? I will be posting some cabbage recipes this week for you that might remedy the cabbage crisis.

Below are two of my staple slaws that are always crowd pleasers and mega simple to make. They are both light and highly flavorful without all the heavy nastiness that comes with mayo overloaded slaws.

One recipe is vinaigrette based and the other does have mayo but has an excellent balance that makes you almost forget that there is any mayo in the dish.

Recipe 1: Tangy Slaw

When I make this recipe, it seems that I can never make enough. It is always gone!

Although it has a mayo base - this is by no means a heavy mayo based slaw.

As a step saver, look in the produce section of the grocer for bags of carrots already julienned.

Its tangy, sweet, and earthy and pairs well with many dishes.

Ingredients:

• 1 lb cabbage, thinly sliced
• 1 lb carrots, julienne cut
• 1/4 cup low fat mayonnaise
• 1/4 cup fat free plain yogurt
• 1 1/2 tbsp sugar or Splenda
• 2 tsp prepared horseradish
• 1 tsp dry mustard powder
• 1/4 tsp sea salt to taste

Process:

1. Make dressing with mayo, yogurt, sugar, horseradish, mustard and salt
   
   
2. Toss dressing with cabbage and carrots
   
   
3. Cover and chill for at least one hour

Recipe 2: Carrot and Cabbage Slaw

This recipe can be done as a "chopped slaw" or as a classic stringy slaw. As a step saver, look in the produce section of the grocer for bags of carrots already julienned. Also, feel free to experiment with the addition of other cabbages (red/Napa) or other julienned veggies.

The recipe scales incredible well, so do not hesitate to make larger batches.

Ingredients:

• 2 cups cabbage, thinly sliced
• 1 cup carrots, julienne cut
• 2 tbsp cider vinegar
• 2 tsp sugar or Splenda
• 2 tsp olive oil
• 1/4 tsp sea salt and ground pepper (to taste)
• 1/8 tsp celery seed

Process:

1. Make dressing by combining vinegar, sugar, olive oil, celery seed, salt and pepper
   
   
2. Toss dressing over veggies until fully dressed
   
   
3. Cover and chill for at least one hour