This slaw can be made with green cabbage, but if you have Savoy cabbage it is even better. This recipe includes strips of collard greens, but you can use lacinato, or other, kale if you wish, or skip it altogether.
INGREDIENTS:
4-6 cups Savoy cabbage, shreds, no wider than ¼ inch 1-3 cups collards (or lacinato kale), stem removed, cut into shreds no wider than ¼ inch 4-5 Mokum carrots peeled and cut into 2 inch shreds on a Ben-Riner or mandolin, or shredded on the big hole of a grater 1 cup Creamy Scallion Dressing (see recipe) or as needed Salt and pepper to tasteMETHOD:
Toss the vegetables together to mix well. Drizzle with half the dressing and toss to combine and coat well. Taste a little of the slaw and see if you want to add more dressing. Add as needed, tossing to coat after each addition. Season with salt and pepper if you wish.
Serve as soon as it is dressed, or put in the refrigerator until needed. The salad will settle and reduce in volume with time, and the flavors will meld. Eat the day the salad is made or the next day.
Chef’s Notes: This salad would be good with the addition of sliced or chunked radishes. Pepitas or sunflower seeds would be a good addition also, along with bits of candied ginger.
Serves: 4
Source: Chef Andrew E Cohen
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