With spring upon us in Central Florida, it’s time to harvest the cabbage. Cabbage is one of our cool season crops, meaning we plant it from about September through January.
Planting when too warm will yield poor crops and lead to bolting, or the production of flowers. Not good, when you’re looking forward to that gorgeous, full head of cabbage.
I like both red and green cabbage, sautéed or prepared in a fresh slaw. My kids enjoy the Classic Coleslaw recipe created by their grandmother. Me? I try to steer away from mayonnaise, so I try to mix it up a bit. Hence, my Mango Slaw.
Recently, I was enjoying tuna poke at a restaurant and they served a delicious side of Napa-style slaw alongside my dish. Hm. This made me think. I have green cabbage. I have red cabbage. I have carrots, scallions, and radish. I should create my own Napa slaw!
I call it an Asian-Inspired Slaw as I used teriyaki flavoring to create a light dressing for the base. Delicous. Even my husband and teenage son loved it! Which is saying something. The boy doesn’t like anything that doesn’t look like a chicken finger or fruit snack.
Most slaws are super easy to make and oh-so-healthy. Simply harvest, chop, mix and you’re done. Check out my recipes and try them for yourself. You’ll quickly become hooked.
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