Ginger Cabbage Carrot Slaw

cabbage carrot slaw

I’ve been so busy lately that I sometimes find myself contemplating quick and easy meals or just not cooking dinner and eating scrambled eggs instead. Then I remember that cooking is a way for me to relax and let go of being busy. I usually enjoy the process of cooking so much that I rarely want to rush it. Lately I’ve found help from my mandoline to make the process of chopping and shredding much easier. It is great for quickly prepping the vegetables for a stir fry and perfect for making vegetable slaws. Although I do whatever I can to avoid coleslaw, I have come to appreciate vegetable slaws as an appealing alternative to salads in the fall and winter. They are usually sturdy, colorful and a provide the welcome crunch of fresh vegetables when green things are becoming scarce.

The idea for this slaw came from my Mom who told me about a salad she made the other day with beets, carrots, almonds and ginger. She had gotten the recipe from my sister Jess. I have no idea if this is anything like the original, but it sounded good. I didn’t have beets but I used purple cabbage and orange and purple carrots. I love the way the cabbage, carrots and almonds each have their own crunchiness which combines into a hearty but light salad. I made a miso ginger dressing which adds salt and sweetness to the vegetables. The slaw is sturdy enough to hold up to a few days in the fridge so you can have it on hand when you need a quick meal.

Ginger Cabbage Carrot Slaw
I think this would be really good with the sweetness of beets, too, if you don’t mind everything turning a beautiful purple. If you have dressing left over it is delicious tossed with roasted brussels sprouts

1 cup almonds
3 cups of purple cabbage, thinly sliced or shredded
3-4 carrots, grated
1 tablespoon grated or minced ginger
1/4 cup olive oil
2 tablespoons cider vinegar
1 teaspoon miso paste

Toast the almonds. When they are cool, chop them into small pieces. Combine the shredded cabbage, grated carrots and chopped almonds in a bowl. In a small bowl whisk together ginger, olive oil, vinegar and miso paste until smooth. Adjust flavors to your taste. Pour enough dressing on the salad to lightly coat everything (or add more as you prefer).  



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