In North Florida cabbage grows abundantly in our mild winter growing season. There is no possibility that it could survive the Florida heat and make it to the summer picnic table. In the winter one of our main salads is coleslaw and in the summer, we turn our attention to other salads that reflect our growing season.
This time of year the varieties of cabbage growing in our garden is a beautiful assortment of savoy, green and red cabbages. This also includes tatsoi and bok choy, which are a variety of Asian cabbages that have a mild flavor and are easy to work with in salads, soups, stews and main meal dishes.
There are endless varieties of cabbages available to the home cook, that allows us to create a spectacular array of dishes which are contemporary, healthy and delicious.
This coleslaw has an incredibly fresh taste-no doubt using fresh cabbage straight from the garden dirt helps this salad shine but, fresh simple flavors, and the lime really kick-up this slightly off the grid traditional coleslaw.
Savoy, Lime And Cilantro Coleslaw
Recipe from Fine Cooking
1 head Savoy cabbage
1/2 bunch fresh cilantro, torn
1/2 cup sour cream
1/2 cup mayonnaise
1-1/2 tablespoons sugar
Kosher salt and freshly ground pepper
1. Shave the cabbage with a sharp nice or mandolin so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl.
2. Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss to combine.