Each and every spring when I plant my vegetable garden, I place red cabbages at the corners of my "formal" garden beds.
My garden will NEVER rival the Château et Jardins de Villandry in France, but I am rewarded by the end of the summer with more red cabbage than I know what to do with.
So, what do I do with the red cabbages that aren't given away to friends? This season, I've been making Apple-Cabbage Slaw with Crystallized Ginger. It's easy, fresh, and delicious. And I always add more julienned apples than the original recipe calls for. Here's my version...
• Apple-Cabbage Slaw with Crystallized Ginger
adapted from Whole Living | 2010
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 5 cups finely shredded red cabbage
• 2 large apples (I used Braeburn) peeled, cored, and julienned
• 1/4 cup finely diced chives
• 2 to 3 knobs crystallized ginger, halved and thinly sliced
1. Whisk together the olive oil, lemon juice, and salt; toss together with the cabbage, apples, and chives. Sprinkles with the crystallized ginger.
• 2 teaspoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 5 cups finely shredded red cabbage
• 2 large apples (I used Braeburn) peeled, cored, and julienned
• 1/4 cup finely diced chives
• 2 to 3 knobs crystallized ginger, halved and thinly sliced
1. Whisk together the olive oil, lemon juice, and salt; toss together with the cabbage, apples, and chives. Sprinkles with the crystallized ginger.
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