Is there a right way to cut a cabbage? Possibly. A while back I made a red cabbage side dish and when I cut it open I was in awe of its beauty, so for this post I wanted to photograph all that magic. But without thinking I cut the cabbage in half, length-wise down the core and, well, it's not quite the same. My favorite photographer Edward Weston took the most amazing photo of a cabbage leaf, his work really inspires me. And no doubt I will need to buy a new head of cabbage soon and take more photos.
This slaw is really good and very easy to make, it's light and refreshing with fresh herbs and a lime vinaigrette. The recipe is adapted from PBS Fresh Tastes I googled upon, I changed a few things and threw in some pine nuts to boot.
And a note on limes. I had heard that limes that are more yellow in color are easier to juice, and this is true. Even though the dark green ones look more inviting to purchase, it's really the yellowish ones that are going to give you the most juice. It's also recommended to juice citrus at room temp. I mention this because I have in fact been hugely disappointed by those pretty green limes.
Recipe below, hope you enjoy and have a wonderful 4th of July!
Slaw with Fresh Herbs
(adapted from Fresh Tastes)
- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 1 carrot shredded
- 1/2 cup flat leaf parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup pine nuts
- 1/4 cup lime juice, fresh squeezed.
- 1/4 cup olive oil
- Salt & Pepper to taste
In a large bowl combine cabbages, carrot, fresh herbs and pine nuts. In a separate bowl whisk together lime juice, olive oil, salt & pepper.
Add dressing to the vegetables and let sit a few hours or overnight for a more pickled taste.