You got suckered into buying St. Patrick’s Day grocery loss leaders – a couple of pounds of corned beef, a bag of potatoes and worst of all, cabbage. St. Patrick’s Day will come and go, and you’ll be left with a stinkin’ half head of cabbage that you don’t know what to do with.
One of our favorite ways with cabbage is a simple Asian salad: Shred cabbage and carrots, slice a yellow onion, cube some firm tofu, and dress with a generous amount of rice vinegar. To garnish, scissor up a nori sheet and sprinkle with a handful of toasted sesame seeds. This tangy-sweet slaw is the perfect late winter salad.
We’re all eager for those deep greens of spring to arrive; and with a little bit o’ luck, we’ll be eating mâche mix soon enough.
– Ligaya Figueras
This article appears in Mar 1-31, 2009.