We’ve passed Imbolc (or more affectionately known as groundhog day), with the usual clarity about just how long the winter is going to continue — with large rodents from all over giving competing spring weather forecasts. Imbolc is that time of year that lies midway between the Winter Solstice and the Spring Equinox, when the days finally start to feel a bit brighter.
On the local food front, however, there’s still not enough light to get new veg growth going just yet, so its still all root vegetables and sturdy greens for dinners. Just in case you are getting tired of the same kale and rutabaga sides, we have an Asian-style slaw to brighten up your day!
Quick pickled vegetables are a thing of beauty, and many cuisines around the world have their versions. Scandanavian countries are masters of preserving through pickling — the most basic being the 3:2:1 quick pickle (3 parts water, 2 parts sugar: 1 part vinegar.
I like to brighten up the simple pickle with lots of garlic and ginger, and the savoury addition of a touch of sesame oil. It’s a great way to perk up some of the heartier winter cabbages on the market shelves right now.
Ingredients
- 1 head cabbage, cored and shredded (about 8 cups)
- 1 1/2 cups thinly sliced red onion
- 1 1/2 cups thinly sliced red pepper
- 1/2 cup rice vinegar or white balsamic vinegar
- 2 T brown sugar
- 1 tsp salt
- 3 large garlic cloves, minced
- 1 T fresh ginger, grated
- 1 T sesame oil
- 1/4 cup cilantro, finely chopped
Instructions
- Combine cabbage, red pepper and red onion in a large bowl and toss to combine.
- Mix the remaining ingredients (except the cilantro) in a smaller bowl and mix well until the brown sugar is dissolved.
- Pour over the cabbage and stir to incorporate throughout the cabbage. Let sit 15 minutes until the cabbage begins to wilt slightly. Mix once more, and add the cilantro.
- Let sit at least 30 minutes longer before serving.
- Store leftovers in the refrigerator
Latest posts by Janice (see all)
- A Real Food Manifesto - June 27, 2015
- Strawberry Preserves, French style - June 16, 2015
- Gluten-free All Purpose Blends: Intro - June 7, 2015