Yeah, yeah, yeah, I know: I’ve posted a bunch of these cabbagey slaw salad-ish dishes, but I love them so. Red cabbage is such a good foil for tanginess that I can hardly resist creating something magnificent or terrible for lunch with leftovers.
This version lends a tangy, sweet, crunchy and spicy backbone to simple black bean burger with avocado crema and a fried egg leftovers (or any other leftovers that aren’t a balanced meal in and of themselves, really).
Red Cabbage Slaw with Blackberry Honey and Spice
1/4 head red cabbage, sliced very thin
1 tsp. Whidbey Island Blackberry Honey (I realize you most likely don’t have this on hand – substitute regular honey, preferably with a kiss of fresh blackberry or blackberry jam alongside)
2 tsp. rice vinegar
1 tsp. sambal olek (I use chicken brand chili sauce with garlic)
A dusting of chopped cilantro
Citrus salt to dress
Combine all ingredients but salt in a bowl, finger toss until everything is playing nicely together. Sprinkle with citrus salt and toss again.
Makes a great kicky accompaniment to any kind of leftovers – if you want to turn it into a full lunch alone, add some salad greens or tuna and/or chickpeas.
Serves 1 for lunch
Gastography 