red cabbage slaw with black sesame and sriracha dressing

What do you do with a head of red cabbage? We got a few in the final weeks of our summer farm share, and I struggled at first to figure out how best to use this colorful ingredient. There are many recipes out there for braised or sauteed cabbage, as well as a variety of "slaw" recipes. Typically cole slaw is made with green cabbage. However red cabbage turns out to be an equally versatile, sturdy ingredient that holds up well even after being tossed with dressing. This recipe will keep for several days, and features some other colorful ingredients including carrots, apple, and black sesame. The spicy dressing adds a little kick and flavor.

  • Red cabbage (one head, sliced thinly)

  • Carrots (6 large carrots, shredded)

  • Apple (2 large apples, cut into thin spears; any variety will work)

  • Red onion (1 small, thinly sliced)

  • Thai red chilies (2 small, minced)

  • Black sesame seeds (2 teaspoons)

  • Mayonnaise (1/4 cup)

  • Sriracha hot sauce (1 tablespoon)

  • Canola oil (1 tablespoon)

  • Salt (2 teaspoons)

  1. In a large mixing bowl, toss the sliced cabbage, carrots, apple, red onion, minced chilies, and black sesame.

  2. In a small bowl, whisk the mayonnaise, Sriracha, canola oil and salt. Add the dressing to the vegetables and mix thoroughly. Taste and ensure proper seasoning; add more salt if desired.