Iceberg and Cabbage Slaw
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As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
- 1 head of iceberg lettuce, outer leaves removed, thinly sliced
- ½ small head green cabbage, outer leaves removed, thinly sliced
- 4 scallions, thinly sliced
- 3 tablespoons chopped fresh chives
Whisk buttermilk, lemon juice, and mayonnaise in a large bowl, then whisk in oil. Season dressing with salt and pepper.
Add lettuce, cabbage, scallions, chives, and celery seeds to dressing and toss to coat well. Taste and season with salt and pepper.
DO AHEAD: Iceberg, cabbage, scallions, and chives can be sliced 2 hours ahead. Chill in a large bowl, covered with a damp paper towel.
Nutritional ContentCalories (kcal) 70 Fat (g) 4.5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 6 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 30Reviews Section
The Best Ways To Use Your Outer Cabbage Leaves
If you've ever grown your own produce, you already know that the fruits and vegetables we buy at the grocery store are just a fraction of what actually grows out of the ground (via Where are the Chickens). Take cabbages, for example. If you grow them yourself you'll quickly realize they have large, dark, tough outer leaves that almost never make it to our plates, but that's not because they shouldn't.
In fact, as the blogger and amateur gardener behind Where are the Chickens explains, these leaves are definitely edible even if they don't look like the cabbage you know and love. They may be a bit tough and even have a spiky texture to them, but that's no reason to toss all of your hard work into the compost heap. Instead, they recommend making the most of all that surface area by turning them into cabbage wraps! To get the best results, parboil the leaves for a few minutes first to soften them before stuffing, baking, and serving (via The Spruce Eats). Or, if you're not a fan of wraps, you could try shredding the leaves to make a cabbage slaw. If this sounds like more trouble than it's worth, chances are you just don't know how many nutrients those added leaves are hiding.
Iceberg Slaw Recipe
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- 3 Tbs buttermilk
- 3 Tbs plain yogurt
- 1 Tbs chopped fresh dill
- 1 Tbs chopped fresh parsley
- 1/2 small shallot,minced
- salt and pepper
- 1 head(about 1 lb) iceberg lettuce,quartered and shredded
- 3 Tbs buttermilkshopping list
- 3 Tbs plain yogurtshopping list
- 1 Tbs chopped fresh dillshopping list
- 1 Tbs chopped fresh parsleyshopping list
- 1/2 small shallot,minced shopping list and peppershopping list
- 1 head(about 1 lb) iceberg lettuce,quartered and shredded shopping list
How to make it
- In large bowl, whisk together buttermilk,yogurt,dill,parsley and shallot. Season with coarse salt and pepper. Fold in lettuce and season with salt and pepper.
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Have always used cabbage,Pleclare.
Will try the iceberg next time there is a cook-out.
P.S. And I know where to come for the chicken
What’s Cookin’ – Lettuce and Cabbage Salad
This is another great salad to make and serve at summer get-togethers. It is easy to make, and everyone likes it. It is not one of the usual suspects, so it might make a nice change of pace from your good old standbys. I made it for a grad party for the daughter of my friend, Cathy, and it disappeared quickly.
Don’t let the word cabbage in the name scare you off. It is my bet that most people won’t even realize they are eating cabbage.
This recipe is adapted from one found in an organization cookbook I refer to all the time. It was submitted by the sister-in-law of my best friend, Lynn. Lynn’s family also makes a really good cauliflower salad that is easy to make and is another great summertime recipe. It includes bacon so you know it has to be good! I’ll feature that one someday soon.
Lettuce and Cabbage Salad – ingredients. Prepare your Italian dressing and chill.
Notes on cabbage: The original recipe calls for a small head of cabbage, cut into small pieces. I use the packages of angel hair cole slaw because I can never cut fresh cabbage as finely you can find it in these packages.
I love cabbage. Broccoli, mustard, cauliflower, Brussels sprouts, kale, kohlrabi and bok choy are all vegetables in the cabbage family. Cabbage used to be the number one vegetable consumed in America. In the 1920s, the average annual consumption was 22 pounds per person. Why? It was due at least in part to the fact that it is easy to grow and store for long periods of time.
Today, consumption of cabbage sits right at about 9.3 pounds per person per year. March is the number one month for cabbage consumption due to the St. Patrick’s Day holiday and its use in making corned beef and cabbage.
I think a lot of people dislike cabbage because they associate it with the smelly saurkraut out of a can or a jar. But fresh cabbage is not smelly and adds a nice crunch to salads.
Chop the iceberg lettuce. Rinse well and allow to dry or spin in a salad spinner.
Throw the lettuce into a large serving bowl.
Cut cabbage into thin strips, rinse and drain well, and add to the lettuce in the bowl. If using packaged cabbage or cole slaw, rinse and drain well, and add to the bowl.
Note on packaged salad mixes: I always wash and drain packaged salad mixes even if the packages claim they are pre-washed and ready to serve right out of the package.
Dice the green onions and throw them into the bowl.
Grate the cheese and cut the sliced salami into chunks. Throw them into the bowl.
Note on salami: I love sausages and salamis of all types. I have found a low sodium, low fat hard salami at my local grocer. It is really good and a little less greasy than regular salami which also works well in this recipe.
About one hour prior to serving, toss everything together with the dressing and keep chilled until ready to serve.
What you end up with is a nice large salad that is easy to make, lightly dressed, and good to eat with your typical summer foods.
Lettuce and Cabbage Salad
Serves a crowd (12 to 24 or so)
1 1/2 small heads iceberg lettuce, chopped
2 10-ounce packages angel hair cole slaw or cabbage mix or one small head of cabbage sliced thin
6 green onions, diced
1 pound thinly sliced hard salami, cut into chunks
8-ounces Provolone cheese, grated
1 pkg Italian dressing mix prepared according to package directions or 3/4 cup viniagrette dressing
Prepare dressing according to package directions and chill. Mix together the remainder of the ingredients in a large serving bowl. About one hour before serving, toss with the dressing, and keep chilled until ready to serve.
How To Make Coleslaw
- Calories 371
- Fat 33.7 g (51.9%)
- Saturated 5.9 g (29.7%)
- Carbs 13.6 g (4.5%)
- Fiber 2.9 g (11.7%)
- Sugars 9.9 g
- Protein 2.0 g (3.9%)
- Sodium 454.7 mg (18.9%)
For the slaw:
small head red or green cabbage (2 to 2 1/2 pounds)
large carrots (3 to 3 1/2 cups shredded)
coleslaw dressing (optionals below)
Dressing Option 1: Mayonnaise
white wine or apple cider vinegar
Dressing Option 2: Buttermilk
white wine or apple cider vinegar
Dressing Option 3: Sour Cream
white wine or apple cider vinegar
Food processor with a shredding blade, or box grater
Shred the cabbage. Halve the cabbage through the core and peel off and discard a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds, or run the quarters through a food processor with a shredding blade. Transfer the shredded cabbage to a large bowl.
Salt the cabbage (optional). Salting the cabbage helps it stay crisp a little longer if you're making the coleslaw ahead. Transfer the cabbage to colander and toss it with a tablespoon of salt. Let stand on a plate or in the sink for an hour or two. Squeeze as much moisture as you can from the cabbage, then continue making the coleslaw.
Shred the carrots. Peel the carrots, then either cut them into very small matchsticks, or shred them using a food processor with a shredding blade or on a box grater. Add to the bowl with the cabbage and toss to combine.
Make the dressing. Place all the dressing ingredients in a small bowl and whisk to combine. Taste and season with more salt, sugar, or vinegar as needed.
Toss the slaw with the dressing. Pour the dressing over the shredded cabbage and carrots. Toss gently to combine, making sure all the shreds are coated evenly. (If you're making this more than an hour or two ahead of your party, save a little dressing to toss with the salad just before serving.)
Refrigerate for at least 1 hour before serving. Coleslaw has the best texture and flavor the day it's made, but it still keeps well for several days in the fridge. If you're making this coleslaw more than a day ahead, don't skip the salting step above. For extra creaminess, drizzle a little reserved dressing over the top of the slaw, or fold an extra spoonful of mayo into the slaw just before serving.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
Nutritional information has been calculated using mayonnaise dressing.
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories.
- 3 tablespoons unfiltered apple-cider vinegar
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon sugar
- Kosher salt and freshly ground pepper
- 4 celery stalks, thinly sliced on the bias (2 cups), plus 1/4 cup chopped leaves
- 1 fennel bulb, julienned (3 cups), plus 1/4 cup chopped fronds
- 2 medium golden beets, peeled and julienned (2 cups)
- 2 tablespoons minced chives
- 1/3 cup lightly packed chopped fresh mint leaves
In a large bowl, whisk together vinegar, oil, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add celery, julienned fennel, and beets, tossing to evenly coat. Stir in fennel fronds, celery leaves, chives, and mint serve. Slaw can be covered and refrigerated, without fronds and herbs, up to 2 days.
In a small bowl, stir together the mustard, vinegar and sugar. Season with salt and pepper. Slowly whisk in the tablespoon of oil until well combined. Set aside.
In a large bowl, combine the cabbage, onion, carrots, radishes and parsley. Pour the dressing over the vegetables and toss to thoroughly combine. Season with more salt and pepper if desired and allow to sit for 30 minutes at room temperature, then refrigerate.
Meanwhile, in a small bowl, combine the mayonnaise, chives, lemon juice, capers, chopped pickle and a few dashes of hot sauce. Set aside.
In a wide shallow bowl, stir together the flour, 1 teaspoon salt, a generous pinch of pepper and the cayenne. Whisk the eggs and a pinch of salt in another shallow bowl. Combine the panko and a pinch of salt in a third shallow bowl.
Season both sides of the fillets lightly with salt and pepper. Dredge in the seasoned flour, shaking off excess. Dip in the eggs, letting excess drip off, then gently press into the panko to completely coat. Transfer the fillets to a large plate.
Place a 10- to 12-inch skillet over medium-high heat. Add enough oil so there is about 1/4-inch in the pan. When oil is hot, fry the fillets in 2 batches, turning once, until cooked through and crispy, 2-3 minutes per side. Drain each batch on a paper towel-lined plate.
To assemble sandwiches, spread 2 tablespoons of the mayonnaise mixture on each bottom bun, add a fillet, dress with the slaw and top with the top buns. Serve with any leftover sauce and slaw on the side.
Everyday Mexican Slaw with Cilantro and Lime
- 1/2 of a red or green cabbage (see notes)
- 1 cup shredded carrots (about 2 medium to large carrots)
- 1 red bell pepper , thinly sliced
- 4 scallions , thinly sliced white and light green parts only
- 1/3 roughly chopped cup fresh cilantro
- 1/4 cup lime juice (2 to 3 juicy limes)
- 1 tablespoon extra-virgin olive oil
- 1 to 2 teaspoons minced jalapeno (optional)
- 1/2 teaspoon kosher salt
For extra color, use 1/4 of a red cabbage and 1/4 of a green cabbage. Reserve leftover cabbage for another use.
When I made my Lechon Asado the other day, of course, I made Cubano Sandwiches with the leftovers. I love love love Cubanos! I wasn’t feeling the usual suspects, fries or chips as a side. No, I wanted something bright, fresh and summery. So why not Cuban Cabbage Salad?
Once my mind hit on the idea, I couldn’t get my mind off all those classic Cuban flavors of citrus and garlic and how good they would be melded with the cabbage and carrots in a Cuban Cabbage Salad.
About Cuban Cabbage Salad:
This is not your Mama’s Cole Slaw, that’s for sure. First of all, just for easy prep and for looks, I went a bit chunkier with the cabbage and made ribbons of the carrots, then drenched it all with that fun, bright dressing. The flavor is a little intense, maybe even a touch sour with all the citrus and vinegar (add a little more sugar if you’d like) and absolutely refreshing on a hot day.
I based that dressing of a classic Cuban marinade, Mojo Criollo , which is basically the same marinade found in my Lechon Asado, Cuban Pork Roast . While I specifically made this dressing for the Cuban Cabbage Slaw, it would be great over a sturdy lettuce like an iceberg (yes, iceberg still has a place!) or romaine or as a dressing for marinated peppers, fresh or roasted.
I added a few banana peppers (about the closest thing we can get tastewise to a Cubanelle pepper up here in Minneapolis) to my leftovers and I was in heaven! I didn’t think of it when I first made the Cuban Cabbage Slaw so I didn’t happen to have any fresh or jarred in the cupboard, but if you like a little heat, add them in.
Making Cuban Cabbage Salad:
Cuban Cabbage Salad is delish as is but play with the ingredients if you’d like. Why not toss in thinly sliced bell peppers, maybe a little Vidalia or other sweet onion? If you’re adding any onion to a cabbage salad, and you think there might be leftovers, you might just want to add it to the portion you’ll be eating. Onion gets much stronger in the Cabbage Salad if it’s stored.
A good vinegar-based Cabbage Salad like this just gets better over time. Make it about an hour ahead if you can, but know that a day or two in the fridge won’t phase the sturdy veggies and as it all marinates in there, the flavors just get better and better.
Sour or Seville oranges are probably best, but that’s another ingredient you won’t find hanging out in many groceries where I live. The substitute of an orange, lemon, and a lime works great! When I reached for the vinegar, I just happened to choose Red Wine because I was looking for something strong to play up the flavor. That’s why the dressing is pink. I was momentarily a little dismayed at the pink at first, but now I kinda like it! Try a clear white vinegar or white wine vinegar if you’d rather. The pink color doesn’t show up in the salad.
Jerk mortadella sandwich with island pineapple slaw
1. In an electric griddle or large frying pan over medium high heat, add grapeseed oil. Brush sliced mortadella with jerk paste, add to frying pan in a single layer. Cook for 30 seconds per side. Reserve.
2. Shred the iceberg lettuce finely, add to a big bowl of ice water, allow to sit in the water for 15 mins, then dry in a salad spinner. Repeat the same process for red onions. Reserve.
3. Toss the pineapple cubes, shredded cabbages, carrot & coriander in a large mixing bowl.
4. Whisk together all the ingredients in the vinaigrette. Pour over pineapple cabbage slaw.
5. Build your sandwich by spreading mayonnaise on the bread, then placing the jerk mortadella slices, iceberg, tomato, & onions. Serve the coleslaw on the side or pile it onto your sandwich.