Okay, the cabbage is now half gone. I hate to be so predictable, but I made coleslaw — a big bowl of it. Some with tonight’s dinner, some for tomorrow’s lunches, some still left in the fridge. I had some red cabbage left from a bag three or four weeks back and I also grated five or six carrots and threw those in, too.
There are a million ways to dress coleslaw, starting with the most traditional, which involves mayo and vinegar or lemon juice. Or you could do an Asian-style dressing (1/4 cup soy sauce, 2 tbsp each white wine or rice vinegar, chopped ginger and sesame oil, 1 tbsp sugar and a pinch of dried crushed red pepper) and add cilantro, scallions and maybe some sliced sweet peppers to the cabbage.
Tonight I kept things simple with a recipe loosely based on one from Mark Bittman’s How to Cook Everything: Whisk together 2 tbsp each red wine vinegar and Dijon, add a dash of salt and pepper, half a grated garlic clove (if you use a rasp, it gets it almost pulpy fine so you don’t get strong chunks — this, I find, is the key to putting raw garlic in anything). Slowly whisk in 1/4 cup or so of your oil of choice (I used sunflower). Done and done.
– Dinah Murdoch lives, eats and writes in Kitchener.