Most 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)
- 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.