There are times when I plot and plan what meals I want to make – some extravagant Pinterest idea, or a recipe that’s been rattling around in my brain for a year. I finally commit and make the meal; we photograph, feast, and then spend the next six hours cleaning up in our dishwasherless kitchen.
There are other times that I realize that I’ve been making something for months and it’s high time I shared it with you (though, I’m not quite sure I’m ready to go public with my secret penchant for homemade chocolate frosting on graham crackers).
But the other day, I realized I needed to share this salad with you.
I’ve been making this salad all summer because for a while there, we had an abundance of cabbage and kohlrabi from our CSA and I wasn’t sure how to use it all, though I tried a few different ways, it seemed like there was always half a cabbage left in our refrigerator, and that stuff lasts for. ev. er.
What I love about this salad is that you can make a huge batch and eat it all week for lunch…or second breakfast. If you leave the dressing off, the veggies will stay crunchy all week, but even dressed, this salad is good for 3-4 days. Plus, it’s colorful as can be with cabbage (or kohlrabi), bell peppers, carrots, green onions, and cilantro.
The days are getting cooler and shorter, but let’s not give up on salads yet. We have all of November through March for that.
(recipe adapted from The Washington Post )
(serves 6-8 as a side)
I adapted the original recipe by using cabbabe instead of kohlrabi (and often times a mixture of the two). Additionally, I added bell peppers and used cilantro instead of parsley.
3 cups shredded or finely chopped cabbage (1 small head) or kohlrabi (app. 4 large)*
3 carrots, grated or finely chopped
1 large bell pepper, cored and finely chopped
2 green onions, white and green parts, thinly sliced**
1 tablespoon sesame oil
4 tablespoons rice wine vinegar
1 tablespoon Thai sweet red chili sauce
Leaves from 15 stems cilantro, chopped (1/3 cup)
1/2 teaspoon freshly grated ginger
*A mix of colors is nice; I usually do 2 cups purple, 1 cup green
**can substitute red onion
Combine the cabbage or kohlrabi, carrots, peppers, and green onions in a large bowl.
Whisk together the sesame oil, vinegar and the sweet chili sauce, if using, in a small bowl to form an emulsified vinaigrette. Stir in the cilantro and ginger
Just before serving, drizzle the vinaigrette over the salad and toss to combine. Can serve chilled or at room temperature. Salad keeps for 3-4 days in the fridge once dressed; chopped veggies stay crunchy for a week if dressing is kept off of salad.