Claudia Pearson illustration

March's Second Recipe

Next up from Sung this month is this delightful raw recipe.

Crunchy Cabbage Slaw

Use this dish as a condiment to perk up a simple meal.
As we move into spring, start adding more raw foods into your diet;
allowing your body to respond to the changes in
the weather and detox from heavier winter foods.

This slaw uses a technique using kosher salt to draw out moisture
from the cabbage, and although the texture softens,
the result is an extra crunch and zing to the slaw.
The addition of heat from either chili pepper and a spicy herb like
basil will add a nice level of heat and flavor.

Ingredients:
1/2 medium head of Green, Napa, Savoy cabbage, shredded
1 heaping TBSP kosher salt to coat and soak
3-4 scallions, greens and whites sliced thinly
3 cloves garlic, crushed
1 inch ginger, crushed and diced
2 tsp agave nectar or sweetener
2 tbsp white vinegar
1 tbsp roasted sesame seeds, crush while adding to the mixture

optional:
1 tbsp course chili pepper
2 tbsp basil, crushed or chiffonade

* Shred cabbage and place in non-reactive bowl.
* Salt generously to coat cabbage and toss. As brine develops, turn over cabbage so that it sits in the brine every so often.
* Let sit for at least 2 hours.
* The cabbage should be limp when you begin to work with it.
* Rinse under running water and squeeze excess liquid by squeezing handfuls of cabbage in batches.
* Place in large mixing bowl and add remaining ingredients.
* Can be served immediately, but flavors integrate more after a day