Cabbage Salad

by Hilary Hodge

Most of us relying on our backyard gardens for vegetables are probably getting sick of the cole crops. Cole crops, or the Brassica genus, include broccoli, cauliflower, cabbage, mustard and brussels sprouts. They do great over winter, even in places that get an occasional dusting of snow. Aside from chard, it’s about all that’s harvest-able for us right now. I am patiently waiting for peas.

Here is a recipe that might help you through the last of the cabbage:

Dressing:
1/4 cup orange-infused olive oil
1/4 cup toasted sesame oil
1/3 cup white-wine vinegar
1 Tbl spoon powdered ginger
1/8 cup sesame seeds
1/2 teaspoon salt
Pepper to taste
Honey to taste (optional)

Mix all ingredients together in a jar, tighten the lid and shake. I like to let the dressing sit for at least 30 minutes so the flavors blend together. You could even set the dressing in a cupboard over night.

Salad:
1 small head of green cabbage
1 small head of red cabbage
Green onions or chives
Fresh or canned orange slices, checked for seeds
Toasted peanuts or cashews

Chop the cabbages into small pieces and toss together in a bowl. Finely chop the chives or green onions and add. Add the orange slices, cutting larger wedges into bite-sized pieces. Add the dressing and toss to coat the salad evenly. Place the salad on a plate and sprinkle with toasted peanuts or cashews before serving. Enjoy!

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