Cabbage & Coleslaw

Written By Bonnie Thompson

Cabbage is a large leafed member of the brassica family. It is fairly dense, and consists of layered leaves around a central core. Generally cabbage comes in either green or red varieties, with the red having an interesting use as a coloring agent for pH test paper.
Cabbage is often used as the main ingredient for the ever popular summertime favorite, coleslaw. Cabbage can also be used in a stir fry, as an addition to soups, braised, fermented into sauerkraut, or as a healthy shell for tacos or burritos.

Coleslaw

  • 1/2 cup mayonnaise

  • 2 T sugar

  • 1.5 T lemon juice

  • 1 T vinegar

  • Salt and pepper to taste

Whisk all the ingredients together. If a more acidic coleslaw is desired, more vinegar or lemon juice can be added. Similarly, more sugar can be added to make it sweeter. Season to taste with salt and pepper.

Additional ingredients

If you’re feeling adventurous there are a few additions you can use to spice up your coleslaw.

  • Kohlrabi

  • Carrots

  • Onions

  • Jalapeños

  • Cayenne Pepper

  • Cumin

Bonnie Thompson
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