The other day I was taking another read through a post on the New York Times Well blog about the 11 Best Foods You Aren't Eating, and I was reminded that I haven't been eating red cabbage much lately. I love the flavor and crunch of raw cabbage, and many of its nutrients - including vitamin C - are most available when it's eaten raw. So, I decided to make a slaw featuring red cabbage along with crunchy fennel and carrot, and given a zesty kick with a citrus and jalapeno vinaigrette.
Fennel, Carrot, and Red Cabbage Slaw
1 shallot, minced (about 2 Tbsp)
1 jalapeno, stemmed, seeded, and finely chopped (about 2 Tbsp)
1/3 cup extra-virgin olive oil
Juice of 1/2 lemon
Juice of 1 lime
1 Tbsp maple syrup
Freshly ground black pepper
1/2 head of red cabbage
1 fennel bulb, halved and thinly sliced; fronds reserved and chopped (about 1/4 cup)
1 carrot, peeled and sliced into matchsticks
2 Tbsp sesame seeds or gomasio (a mixture of sesame seeds lightly ground with sea salt)
- Whisk together shallot, jalapeno, olive oil, lemon and lime juices, and maple syrup in a large bowl. Season to taste with salt and black pepper.
- Divide the 1/2 head of cabbage into 2 pieces to yield two 1/4 heads. Remove the core from both pieces, discard, and then slice thinly.
- Add shredded cabbage to bowl with dressing, along with fennel and chopped fronds, carrot, and sesame seeds or gomasio. Toss well to combine.
- Allow slaw to sit at room temperature for 15 to 20 minutes before serving, in order for the flavors to meld.
I topped a generous portion of the crunchy slaw with a broiled, shoyu-glazed wild Alaskan salmon fillet.
The salmon was marinated for 20 minutes, in the fridge, in a mixture of:
3 Tbsp shoyu
3 Tbsp Japanese rice vinegar
1 tsp agave
1/4 tsp ground ginger
1/4 tsp garlic powder
2 tsp toasted sesame oil
Pinch of red pepper flakes
Removed the salmon from the marinade and broiled it skin-side down for about 7 minutes, until it was mostly cooked through but still a little translucent in the center. I simmered the marinade in a small saucepan until it reduced slightly, then drizzled it over the cooked salmon and sprinkled gomasio on top. Feel-good food at its finest!