Samin Nosrat's Bright Cabbage Slaw (and a few variations!)
The only change I made was to add matchsticks of Pink Pearl apples. They add a beautiful blush pink that echoes the red onions and an added dimension of sweetness to balance the acidity and saltiness.
This was so good on top of a bowl of steamed rice! There were also a trio of meatballs in the bowl, but I just couldn't stop eating the slaw and rice, so those three meatballs ended up all by their lonesome!
By changing up some of the seasonings, you can make a Mexican version, an Asian version and a classic Southern version (with mayo!). See variations at the end of the recipe for details.
Bright Cabbage Slaw with Pink Pearl Apples
Adapted from Salt Fat Acid Heat by Samin Nosrat
Serves 4-6
Quarter, core and thinly slice crosswise:
1 small head of red or green cabbage, about 1 1/2 lbs (680g)
Place sliced cabbage in a colander and season with:
2 generous pinches of salt
Toss the sliced cabbage with your hands. To catch any water that gets drawn out by the salt, set colander inside a large bowl or pot. Set aside. Meanwhile, in a small bowl, combine:
1/2 small red onion, thinly sliced
1/4 cup lemon juice
Set aside for 20 minutes to macerate and take the bite off the onions.
After 20 minutes, drain any water the cabbage may have given up (it's fine if there's not much), then place in a large bowl along with the macerated onions (but not the oniony lemon juice, yet). Add to cabbage and onions:
1/2 cup roughly chopped parsley leaves
3 tablespoons red wine vinegar
6 tablespoons extra-virgin olive oil
Using your hands, toss well to combine. Take a pinch of cabbage and taste. Adjust, adding the macerating lemon juice and salt as needed. Finally, gently combine with the slaw:
2 small Pink Pearl apples, cored and sliced into matchsticks
Serve chilled or at room temperature. Leftovers can be covered and refrigerated for up to two days.
Variations
Mexi-Slaw: Substitute a neutral-tasting oil for the EVOO, lime juice for the lemon juice, and cilantro for the parsley. Add one sliced jalapeno pepper to the cabbage along with the macerated red onions. Taste and adjust seasoning with the macerating lime juice and salt.
Asian Slaw: Toss cabbage with only one generous pinch of salt (vs. two) and add 2 teaspoons of light soy sauce. Substitute lime juice for lemon juice. Omit the parsley. Add 1 small garlic clove, finely grated or pounded; 1 tsp finely grated ginger; 2 thinly sliced scallions; and 1/4 cup chopped, toasted peanuts to the cabbage along with the macerated red onions. Omit red wine vinegar and EVOO. Instead dress with this Rice Wine Vinaigrette:
Place in a glass jar with lid and shake to combine:
2 tablespoons seasoned rice wine vinegar
4 tablespoons neutral-tasting oil
1 garlic clove, smashed
a few drops of toasted sesame oil (optional)
Dip a cabbage shred into the vinaigrette and taste. Adjust by adding salt and rice wine vinegar as needed. Let sit for 10 minutes and remove garlic before tossing with the cabbage slaw.
Classic Southern Slaw: Add to salted, drained cabbage along with macerated onions: 1 tsp sugar; 1 cup julienned or grated carrots; and 1 julienned or grated tart apple, such as Honeycrisp or Fuji. Skip the red wine vinegar and EVOO dressing. Instead, sub with 1/2 cup of the following Classic Sandwich Mayo:
In a small bowl, mix and stir to dissolve solids:
1 1/2 teaspoons apple cider vinegar
1 teaspoon lemon juice
3/4 teaspoon dry mustard
1/2 teaspoon sugar
generous pinch of salt
Stir into:
3/4 cup (180g) mayonaisse
Taste and adjust salt and acid as needed. Store in refrigerator until ready to use.
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