Asian Cabbage Salad

 

We were in Connecticut this weekend and stopped at a local farm stand to buy local vegetables.  I am still amazed that where I grew up in Central Connecticut still is very rural with many of these small vegetable and fruit farms in the areas.  We bought everything he had ready – green beans, eggplant, zucchini, collard greens, basil (3 varieties), and cabbage.  Since I don’t think I have ever had a freshly picked cabbage, I thought I would make it last night.  I decided on a cold salad:

Asian Cabbage Salad

* 1/2 head large cabbage, chopped in small pieces (there are many theories about cutting cabbage for coleslaw from extra thinly sliced to thickly cut; and I prefer the more chunky variety, especially when using with a sauce with a lot of liquid like this one

* 1 medium Vidalia or other sweet onion, coarsely chopped

* 2 Tbsp. olive oil

* 2 Tbsp. soy sauce

* 2 Tbsp. balsamic vinegar

* 2 tsp. sesame oil

* 1 Tbsp. honey

* 3-4 shakes hot pepper flakes

* 10 grinds of whole black pepper

- Put all ingredients except cabbage and onion in a large mixing bowl, and mix well with a whisk

- Add the cabbage and onion and mix well

- Adjust for taste and liquid-solid balance.  You may want to add any of the spices and sauces; or you may add more onion and/or cabbage if you feel you have too much sauce.

- Let sit for about one hour, and serve.  You should not let sit for more than one hour, because the vinegar and salty soy will begin to leach water out of the vegetables.