Healthier coleslaw

One small cabbage — seriously, the tiniest I’ve ever seen — arrived a couple of weeks ago. If this year’s farm is anything like last year’s, I’m fairly certain that it’s the first of many to come.

The only issue: I have just three recipes in my repertoire that call for cabbage, and that’s including one for stuffed cabbage rolls. And this li’l guy’s leaves just weren’t big enough for those, which honestly aren’t any fun to make anyway. Plus, stuffed cabbage rolls taste much better on a crisp autumn day than during the summer. Ditto for beef stir fry.

So I turned to my go-to recipe for Asian coleslaw, which a friend gave me years ago. I don’t know where she got it from, so I can’t give credit, but it’s been modified along the way.

Since, again, this head of cabbage was the size of one Frodo might’ve grown in the Shire, I halved the recipe. We ate it alongside grilled bangers from the farmer’s market. Yum on both counts.


8 cups cabbage, thinly sliced (I lazily grated mine in the food processor)
1 cup carrot, julienned (I bought whole carrots and grated them in the food processor, too)
3/4 cup sliced green onions
1 package Ramen noodles (throw away the spice packet)
1 tablespoon sliced almonds
1 tablespoon sunflower seeds
1 tablespoon sesame seeds
1/3 cup rice vinegar
2 tablespoons sugar
2 tablespoons canola oil
2 teaspoons dark sesame oil
Kosher salt and freshly ground pepper

1. Place cabbage, carrots and green onions in a large bowl and toss. Break up Ramen noodles, add and toss again.

2. Toast the almonds, sunflower seeds and sesame seeds until they’re just beginning to brown and become fragrant. Add them to the bowl, and toss the mixture one more time.

3. In a small bowl, whisk vinegar, sugar, oils, salt and pepper. Pour on top of the vegetables and nuts and mix well.

4. Cover and refrigerate for at least an hour.