Spicy Cabbage Slaw
I have a long-standing love affair with cabbage and fully understand why sleek, long ears of corn, poetically soil-covered potatoes or vibrant, crispy sugar snap peas may win your heart over that thankless-looking green bulb in the “b-squad” nosebleed bleacher seats of your produce section might get passed by. But stop and think again. I love Savoy cabbage the most because it’s tastes like a larger, tastier incarnation of a Brussels sprout. But red cabbage is also delicious. Take a little bite of the cabbage as you’re cutting it and you’ll see it has s spicy bite. It also tastes like mustard to me. I think that’s why a classic slaw tastes so good to me on a sandwich – it acts like the mustard and the mayonnaise at the same time. This is a great for sandwiches but also just as good with some fish, fish tacos or on top of a pork chop. Most delicious of all? A pile on top of braised short ribs or braised pork shoulder. So refreshing, great texture with the meat.
½ cup rice wine vinegar
⅓ cup Sriracha hot sauce
3 cloves garlic, peeled and grated on a grater
1 Tablespoon Superfine sugar
1 teaspoon Worcestershire Sauce
1 teaspoon kosher salt
1 teaspoon finely ground black pepper
1 large Savoy Cabbage, halved, core removed and thinly sliced
1. Make the dressing: In a large bowl, combine and whisk together the rice wine vinegar, Sriracha, sugar, Worcestershire sauce, salt and pepper.
2. Prepare the slaw: Stir the sliced cabbage into the dressing and toss- preferably with your hands- to completely coat the cabbage and let sit at least 10 minutes to “marinate”.