It’s pretty! It’s easy! And my husband said this Balsamic Ginger Slaw was the best coleslaw he ever had. Now I make a pretty darn good coleslaw with mayo that he also loves so that was a fantastic compliment.
We love cabbage and although it’s not an expensive vegetable, it’s even better this time of year when it’s on sale. So, I decided to use some of my homegrown ginger and green onions with a new kind of coleslaw.
Most of the time I find chopping vegetables is a good time to collect my thoughts from the day and just basically think things through. OK, let’s call it my time to meditate. Sometimes I just keep a note pad next to me because that’s when I think of all those things that need to get done and, I don’t know about you, but I need a “to do” list. Now, what did I do with that list? Ha!
I could have pulled out my mandoline to make the slicing go quicker, but sometimes I think it’s quicker to just make my thin slices than to set up the mandolin and then have to wash all the parts and pack it up again. Do any of you use a mandolin? The only way it would work for me is to just leave it out on my counter and I just don’t want to do that. It’s not the prettiest counter decoration.
My Homegrown Ginger and Green Onions
Yep! I can just go outside and dig up some fresh ginger and cut some green onions. I love it! When I read a while back that you can grow ginger and green onions from your store-bought items, I had to try it. It works! No more throwing away old ginger and soggy onions.
I’m not quite sure how long it takes for the ginger to multiply because it’s under dirt, but after 2 years, I’m still able to dig up pieces of ginger when I need it.
And for the green onions, they are fast growers. You can cut a whole bunch down to about 2″ from the dirt and you’ll see new growth by the next day, or even that afternoon. I have several plants growing for a couple years now so I guess they’re pretty hardy.
I don’t necessarily grow these 2 plants to save money at the store, although that’s always a plus. I grow them for the convenience. It’s not any fun to have an idea to make something and, “darn it, I don’t have any ginger.” So, when I wanted to make this balsamic ginger slaw, I was glad to know I could just walk outside and dig ginger and snip some onions.
But I do NOT have a green thumb. Or maybe it’s just that I don’t make the time. These plants that I grow must know I love them and they are growing on love (and water) alone. I must make a note to fertilize more often.
And, please, no pesticides on edible plants. I can’t grow parsley because the caterpillars eat it quicker than I do. I’ve tried some organic, homemade concoctions, but they didn’t work. So, I will just buy my parsley.
Balsamic Ginger Slaw | Recipe
1/4 of a small red cabbage
1/4 of a small green cabbage
2-3 green onions
1 inch piece of ginger
3 T. olive oil
3-4 T. balsamic vinegar
1 tsp. salt
1 tsp. sugar
just a sprinkle of garlic powder (optional)
1/8 tsp. cayenne pepper (optional)
- Slice red and green cabbage as thinly as you can and put in a bowl large enough to toss after you add the dressing ingredients.
- Using a potato peeler, peel the carrot and then continue to use the peeler to get shavings to add to your slaw until you’re down to that last inch of the carrot. Now you have something to munch on while your prepare the rest.
- Chop green onions about 1/4 to 1/2 inch pieces.
- Grate as much of the ginger as you can without grating your fingers.
- Add all the remaining ingredients to your large bowl and toss to make sure everything’s combined thoroughly.
You can serve this balsamic ginger slaw immediate, but it’s better to refrigerate about an hour (or more) to let the veggies absorb all the flavors of the dressing.
We loved this Balsamic Ginger Slaw with the kick of cayenne pepper, but if you prefer, just skip it.
Are you finding any new recipes for cabbage? Or have a favorite way to prepare it? I’d love to hear about some of your family favorites. Please scroll down to my comment section.