Green Cabbage Slaw w/ Purple Daikon
Green Cabbage making its winter debut.
Why did the cabbage win the race?
He was already a head.
The nutritional content of cabbage is often overlooked. While it may look like a lettuce, in fact, cabbage is a cruciferous vegetable belonging to the Brassica genus family, which includes broccoli, cauliflower, and kale. So, it is no surprise that cabbage is a powerhouse of vitamins, minerals, and antioxidants. Cabbage is an excellent source of Vitamin K, a fat-soluble vitamin that plays an important role in the body as it acts as a cofactor for enzymes that are responsible for clotting the blood. Cabbage is an excellent source of Vitamin C, a potent antioxidant that is essential for immune health. Cabbage is also said to aid in digestive health since it is packed with insoluble and soluble fiber, which fuels friendly gut bacteria. Eating more cabbage is an excellent way to keep your body healthy and happy.
Available year round, cabbage has become a staple vegetable. The leaves of cabbage have different colors, textures, and shapes. The 5 common varieties of cabbage are green, red, savoy, and white.
Cabbages are defined when they are ready for harvest; Spring, Summer, and Winter. Depending on the variety, cabbage can take 70 to 120 days to produce. We sow our winter cabbage in June, and plant in early fall to be sure they get enough light before winter. Winter cabbage is often sweeter since the cool weather brings out the sugars.
Selection and Storage: The finest selection of Spade & Plow’s green cabbage can be found in this week's CSA box or at the Spade & Plow farmers market booth. To store cabbage, place it in a plastic bag in the crisper drawer. It will keep fresh for 4-7 days in the refrigerator.
Simple Cabbage Slaw w/ Purple Daikon Radish Recipe:
This recipe was created for our CSA members to utilize the produce they received in this week’s CSA box. We hope to inspire you to try new things.
Coleslaw is often associated with summer barbecues and potlucks, but it is an ultimate dish in winter as well. We added purple daikon’s for added nutrients, texture, and flavor.
Recipe:
Using a mandolin, julienne carrots and radish.
Remove the outer leaves of the cabbage and cut in half. Thinly slice half the cabbage. (The other half can be used in another recipe. Try our roasted cabbage recipe!)
In a small mixing bowl, combine vegan mayonnaise, apple cider vinegar, mustard, lemon zest and juice, and salt and pepper to your liking.
Mix all ingredients together.
Enjoy by itself, on top of tacos, add to sandwiches, or serve as a side.
Ingredients:
1/2 Spade & Plow Green Cabbage
3 Small Purple Daikon Radish
2 Small carrots
1/3 Cup Vegan Mayonnaise
1 tsp. Apple Cider Vinegar
1/2 tsp. Dijon Mustard (optional)
1 Lemon, Zested and Juiced
Salt and Pepper to taste