Sunshine Cole Slaw (URS: Cabbage)

Cabbage can make a tasty, affordable salad, especially when purchased on sale. This cole slaw recipe bursts with sunshine flavors of lemon, carrot, and chive.

Usually cabbage goes on sale about this time of year. In anticipation of the folks who actually eat boiled cabbage for Saint Patrick’s Day, you should be able to find it for a lower price this week.

The beauty of seasonal sales is that you are in no way required to use said sale item for the reason that its price was lowered. Using seasonal items throughout the year for multiple purposes is a great way to save money. And so, this week we’re sharing cabbage recipes.

Typically we use cabbage uncooked in salads and in tacos. I have added little bits to soup, but typically we haven’t ventured too much into the cooked cabbage realm. Raw cabbage adds a wonderful crunch to salads and helps you stretch higher priced salad greens.

This Sunshine Cole Slaw is full of bright and crisp flavors and textures, perfect for those end-of-winter doldrums. And it makes use of seasonal produce as cabbage, carrots, and chives tend to do better in colder weather or are long keepers. The sunflower seeds add great crunch and texture.

Ultimate Recipe Swap

URS Guidelines

Remember: Each week at Ultimate Recipe Swap, there is a posted theme. You are welcome to share any recipe that fits the theme and contains a link back to Life as MOM. If you’re curious about the upcoming themes, I have a calendar here. Last week was Grains, this week is Cabbage, next week features Dairy items, like butter, cheese, and milk.

If you have a recipe that fits the theme, please link it. However, things like Beef Strogonaff will be deleted from Chicken week because it doesn’t contain chicken. Please keep this meme as helpful to others as we can.

And don’t make me the bad guy! ;)



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Comments

  1. Another thing that is yummy is a simple coleslaw on sandwiches! We did a BBQ chicken sandwich last night with coleslaw. I make a lighter coleslaw with a little sour cream and no mayo, some vinegar and dash of sugar with spices.

  2. Yay! A coleslaw recipe that doesn’t involve mayonnaise! Thank you!

  3. I have no blog, so I offer my cabbage recipe in the comments:
    Poppyseed cabbage

    Shred cabbage. Juice an orange (or a lemon, or lime, whatever citrus you have). Cook cabbage in a skillet (I think with a small bit of oil, but not much at all), add orange juice, cook a little more, add poppyseed. Eat. Delicious.

  4. I just made an awesome deconstructed cabbage casserole but I haven’t posted it yet. I don’t cook a lot with cabbage but I like it SO much!

  5. Love that your coleslaw dressing doesn’t contain mayo. Sounds a little classier, a little healthier, and way yummier!
    I linked a Frugal Vegetable Soup that contains lentils, zucchini, and cabbage. It’s so simple, but so delicious.

  6. Did you know you can freeze vinegar based slaw? I was unsure when I first tried it, but it can be done! It’s a great summer make ahead side dish.

    • Jessica Fisher says:

      Yes! I have one in the Cookbook. ;) I haven’t frozen this one, so I can’t make any promises. Lemon does funky stuff to food in the freezer sometimes. But, yes, definitely with vinegar based slaws!

  7. Okay, I realized today that this is absolutely the only thing I make that involves cabbage–and I only found this recipe a month or so ago! We’re recent SoCal transplants from the Midwest, where they never even say “fish” and “taco” in the same sentence, let alone cook both simultaneously. But, with all the fish taco places in the LA area, we decided to try it within a month or so of moving. We liked them, and I then decided to try making them at home.

    I found this recipe with rave reviews, tweaked it a bit for our preferences, and I must say that it is fabulous! I was surprised to see that it called for cabbage topping, because the fish tacos that we tried at a restaurant were dressed with iceberg shreds, just like other types of tacos. But, since it had such rave reviews, I decided not to swap out the called-for cabbage with lettuce, and I am so glad I did! The extra cabbage crunch and the sauce for the recipe absolutely make it!

    I think now I need to broaden my cabbage cooking horizons, though. I’ve never cared for the mayonnaise-based coleslaws that you typically find in the Midwest, but I think I might like Fishmama’s vinegar-based version!

    Hope someone enjoys this recipe!

    Fish Tacos

    1 cup all-purpose flour
    2 tablespoons cornstarch
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 egg
    1 cup beer or 1/2 C white wine and 1/2 C ginger ale (We never buy beer–just don’t like the taste. So, I tried the white wine and ginger ale combo and it worked!)

    1/2 cup plain yogurt
    1/2 cup mayonnaise
    1 lime, juiced
    1 jalapeno pepper, minced

    1/2 teaspoon dried oregano
    1/2 teaspoon ground cumin
    1/2 teaspoon dried dill weed
    1 teaspoon ground cayenne
    pepper

    canola oil for pan frying

    1 pound white fish fillets, cut into about Chick Fil A chicken nugget size pieces (sorry, that was the best size description I could think of)

    tortillas (recipe called for corn, but we prefer flour, so that’s what I used)

    1/2 medium head cabbage,
    finely shredded

    Directions:

    1. To make beer batter (or white wine/ginger ale batter): In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).

    2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, oregano, cumin, dill, and cayenne.

    3. Heat oil in skillet over med-high heat.

    4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry corn tortillas; not too crisp. If using flour tortillas, steam wrapped in damp paper towels in microwave

    To serve, place fried fish in a tortilla, and top with shredded cabbage, fresh cilantro, and white sauce.

  8. Yum! I didn’t take a picture, but I made a very yummy (my daughter said it was her favorite dish ever) noodle dish that contained chinese cabbage (still on sale – score), sliced carrots, sliced scallions, sliced portabella mushrooms and noodles sauteed in a bit of sesame oil and tossed with soy sauce and some lime zest! It was barely cooked so everything was still a bit crunchy – yum!

  9. We make a simple cabbage salad.
    2 bags shredded cabbage
    2 diced cucumbers, peeled
    about 1/2 C lemon juice
    about 1/2 C oil
    about 3 T garlic salt

    Place in a lidded container. Shake. Leave in fridge for a few hours.

  10. Looks good–thanks. I have started using cabbage more and more. I love to roast it–red or green–it’s great. Also, I make a spicy coleslaw from a Racheal Ray fish taco recipe. I didn’t even think of looking for cabbage on sale, but it’s too late now for me. Anyway, I’ll save this one and make it when I have all the ingredients.

  11. thank you for this. I’ve got 1/2 a head sitting in the crisper that needs some loving!

  12. Since you mentioned sales, I thought I’d say that I saw cabbage on sale for about 50 cents today at Vons in the “Just For You” program. If you’re in Southern CA, it’s a good time to buy cabbage right now.

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