Thanksgiving started things off... this time of the year, LOTS of people cook lots of things to celebrate the holidays. Including cabbage. That's right, cabbage, the versatile vegetable that takes on many flavors and provides some of its own.
This month's edition of our food segment, Savor, brings back segment partner and food stylist Will Smith, and a guest, Courtland Jennings. He is the founder and CEO of , an Ashland-based maker of sauerkraut and other cabbage-based fermented foods. We'll get into the varieties of his wares and talk about cabbage recipes.
Here's Will's for December:
JPR Savor December Recipe
Easy Asian Slaw for 4
One of my most favorite ways to use cabbage is this super easy Asian slaw.
you use any of your favorite cabbages or blend them, this is fresh, crunchy, and delicious!
2 cups sliced mixed cabbage (red, green, savor or napa)
1 carrot julienned
1/2 red onion thinly sliced
1 bunch radish trimmed and thinly sliced
For dressing blend:
3 T rice wine vinegar
1 T ginger minced
1.5 T sugar
1 t salt
1 t fish sauce
1 T sesame oil
1/4 cup lite veg or olive oil
Combine all salad ingredients, pour over dressing, allow to sit 5 min to blend flavors.
Garnish with chopped cilantro, scallion, peanut, and serrano chilies.
Geoff's note: delightful freshness and crunch, and a surprising (and pleasant) afterburn!
