electric winter slaw

32320815972_02466ac392_oMost times, I’ll post a recipe here on a whim; when a dish has repeatedly turned out especially well, or has become a kitchen standard.

In the case of this salad shared to Instagram at the height of New Year’s resolution season, I have received so many emails and messages and requests for the recipe that I feel obliged to share.

The Electric Winter Slaw has three components: (1) shredded red cabbage dressed in tangy miso-soy-lime dressing; (2) spicy shredded citrus-nigella-ginger carrots; and (3) flash-marinated sesame-cilantro cucumber. It sounds like a lot of work and components, but is mostly just a bit of chopping and whisking to some good music and kitchen conversation.

Each element of the salad is great solo, but combined create a winter salad with a rainbow of flavours and satisfying crunch. Store the three components separately so they don’t bleed together, then plate for easy lunches and sides.

Electric winter slaw with sesame & miso

Austin and I joke that each year we get a deluge of one vegetable in our winter farmshare as a challenge. 2013/4—year of the rutabaga; 2014/5—celeriac; 2015/6—golden beets; and this year, purple cabbage. This slaw was originally conceived in an effort to get through the deluge. Make a double portion for a full head of cabbage and eat it for lunches all week long.

Makes 6 generous lunch portions


For the Miso-soy-lime cabbage slaw

  • 4 Tbsp neutral oil
  • juice of 1 large lime
  • 4 tsp white miso
  • 2 tsp sesame oil
  • 2 tsp maple syrup
  • 2 tsp ginger, grated
  • 1 Tbsp soy sauce or tamari
  • 1/2 large head red cabbage, shredded
  • 2 clementines, peeled and chopped
  • 1/2 medium red onion, thinly sliced

For the Shredded citrus-nigella-ginger carrots

  • 2 Tbsp rice wine vinegar
  • 1 Tbsp ginger, grated
  • 1 tsp nigella seeds or black sesame seeds
  • 1 tsp red pepper flakes
  • fine sea salt, to taste
  • 3 large carrots, finely grated or shredded

For the Sesame-cilantro cucumber

  • 1 tsp sesame seeds, toasted
  • 1/4 cup cilantro, finely chopped
  • 1 tsp red peppercorns, crushed
  • 1 Tbsp soy sauce or tamari
  • 1 Tbsp lime juice
  • 1 tsp sesame oil
  • 1 large English cucumber, very thinly sliced (with a knife or mandolin)

As garnish

  • additional sesame seeds
  • lime wedges


For the Miso-soy-lime cabbage slaw: Combine all ingredients, except produce, in a large bowl and whisk until emulsified. Add the cabbage, onions and clementine. Toss to coat, and set aside to marinate.

For the Shredded citrus-nigella-ginger carrots: Combine all ingredients, except carrots, in a large bowl and whisk until incorporated. Add the carrots, toss to coat, and set aside to marinate.

For the Sesame-cilantro cucumber: Combine all ingredients, except cucumber, in a large bowl and whisk until incorporated. Add the sliced cucumber, toss to coat, and set aside to marinate.

To serve: On a large serving platter, heap piles of each salad. Sprinkle with more sesame seeds and serve with fat lime wedges.


A full index of recipes featured on Some Infinite Thing

A guide to uncomplicated meal planning for two

Choosing and using a farm share (CSA) service

The Lovey Kitchen on Flickr

#loveykitchen on Instagram

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