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Cold Cabbage Side Dish?

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iseabal Nov 25, 2009 01:09 PM

I've been asked to bring a cold side to Thanksgiving-- my aunt suggested "something like coleslaw." I don't really dig mayo-laden coleslaw, but I have a crisper full of Napa and green cabbage from my farmshare. What's a a good cold or room-temp side I can do? Or what goes into shredded cabbage salad, anyway? Thanks!

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  1. chowser Nov 25, 2009 02:18 PM

    Not sure if the asian flavors of this go with your Thanksgiving meal but I like this salad and have used both Napa and regular cabbage. It's not like cole slaw, though.

    http://www.whfoods.com/genpage.php?db...

    1 Reply
    1. re: chowser
      todao Nov 25, 2009 02:28 PM

      I agree with Chowser. The only thing I'd change in the recipe is to reduce the honey by half and include toasted pine nuts, sunflower seeds or perhaps chopped macadamia nuts sprinkled on top of each serving.

    2. g
      Gail Nov 25, 2009 02:19 PM

      I always use a mayo based dressing, but my MIL always used an oil/vinegar dressing. You could add some shredded carrot for color too or do a mix of red and green cabbage.

      1. v
        Val Nov 25, 2009 02:31 PM

        WAIT!!! It's a bird...it's a plane...! No, it's SUPER SLAW!!!!...you'll love this...has an Asian twist but is always devoured here:

        http://www.epicurious.com/recipes/foo...

        4 Replies
        1. re: Val
          goodhealthgourmet Nov 25, 2009 05:35 PM

          i'm a huge fan of the Super Slaw. i add a bit of toasted sesame oil and a sprinkle of toasted sesame seeds to up the nuttiness factor, and some shichimi togarasi for a little kick ;)

          (i also use wheat-free tamari in place of the soy, but that's a necessary personal substitution for health reasons.)

          1. re: goodhealthgourmet
            g
            Gail Nov 25, 2009 05:58 PM

            Sounds great to me, but you need to know your group. At Thanksgiving, the conventional family might wonder, "What the h%$@ is this?

            1. re: Gail
              goodhealthgourmet Nov 25, 2009 06:32 PM

              i wasn't necessarily agreeing it would work with a traditional Turkey Day meal, just entering my vote for the recipe in general. but i have noticed based on several other threads that a lot of hounds appear to be preparing/serving really random, non-traditional dishes this year. tuna steaks? shrimp? strikes me as a bit odd, but to each his/her own!

              1. re: goodhealthgourmet
                chowser Nov 26, 2009 06:56 AM

                We're doing jambalaya and to make it more confusing, on Saturday. We're calling it pseudo cajun, pseudo Thanksgiving dinner.

        2. c
          cvhound Nov 25, 2009 02:31 PM

          Maybe this link below will give you some ideas. I really like the vinegar-based coleslaw Everlasting Slaw. Note, I make it with a lot less sugar, oil and onion called for in the recipe. Also, I prefer mine with red cabbage over the white cabbage and add/subsitute red peppers.

          http://sfgate.com/cgi-bin/article.cgi...

          1. t
            tastesgoodwhatisit Nov 26, 2009 08:04 PM

            A 7-day coleslaw might work - it's a vinegar based coleslaw, with shredded carrots, green pepper and onion, and is very good.

            One of my favourite room temperature cabbage dishes, and one that works well with Napa cabbage is the following - I call it wilted cabbage salad

            - finely slice an onion and saute in some oil (I use a wok)
            - add a couple of cloves of garlic and about an inch of ginger, finely diced.
            - add some whole mustard seeds
            - toss in the cabbage, finely sliced, with a bit of water. Saute, stirring well, until it starts to wilt. Cover, and cook until wilted but still slighly crunchy (five minutes max)
            - add a liberal amount of ground cumin, salt and black pepper to taste, and dress with the juice of half a lemon and a bit of red wine vinegar.

            Serve hot, cold or room temperature.

            The end result is slightly crunchy, tangy, and very flavourful.

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