Cabbage and Sunchoke Slaw

February 1, 2009

Cabbage and Sunchoke Slaw

Lorraine Glazar, Tucson CSA

Serves 4

3 cups coarsely shredded cabbage (you could substitute any Asian head cabbage)
¼ pound sunchokes, scrubbed well and coarsely shredded as with cabbage (substitute jicama, apple, or daikon radish)
Juice of ½ large lime or 1 Mexican lime
1 teaspoon celery seed
¼ cup finely minced red onion
½ to 1 teaspoon toasted sesame oil, walnut oil or pistachio oil (optional)
Freshly ground black pepper to taste
¼ cup finely minced cilantro or dill
1 teaspoon rice wine vinegar) (optional)

Shred the cabbage and place in a colander over a medium sized bowl.  Toss thoroughly with the salt and let sit for 30-60 minutes.  Toss from time to time if possible.  Shred the sunchokes and immediately transfer to a separate bowl and toss with lime juice, freshly squeezed.

Mince the onion and toss with the sunchokes.  When the cabbage has reduced in size, rinse it and place it on towels to press it dry.  Combine with the sunchoke/onion mixture.  I like it with just the lime juice.  Taste and add sesame oil or other nut oil, if using.. Toss with black pepper and the other ingredients, and top with chopped herbs.  If not sour enough from the lime juice, add rice wine vinegar to taste.

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