3-cabbage Slaw

3-Cabbage Slaw Recipe with Napa, Green, and Red Cabbage, Chives, Rice Wine Vinegar, Marmalade, and Ginger

Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

The 3-Cabbage Slaw is a vibrant, colorful, and refreshing salad that combines the crisp textures and distinct flavors of napa, green, and red cabbage. Enhanced with the sweetness of orange marmalade, the tanginess of rice wine vinegar, and the zesty kick of fresh ginger, this slaw is a delightful side dish that complements a wide range of meals. Perfect for picnics, barbecues, or as a healthy addition to your dinner table, this recipe is not only easy to make but also packed with nutrients.

History

The concept of mixing different types of cabbage in a slaw dates back centuries, with variations found in many cultures around the world. The addition of fruit marmalades and vinegars for dressing is a more modern twist, reflecting contemporary tastes for combining sweet and savory flavors. This particular 3-Cabbage Slaw recipe is a fusion of traditional and modern culinary techniques, showcasing the versatility of cabbage while embracing the global palate.

Ingredients

2 cups of thinly sliced napa cabbage
1.5 cups of thinly sliced green cabbage
0.5 cup of thinly sliced red cabbage
1 tbsp of chopped fresh chives
2 tbsp of rice wine vinegar
3 tbsp of orange marmalade
1 tsp of grated fresh ginger root

How to prepare

In a large bowl, mix the cabbage with the chives.
In a small bowl, combine the vinegar, marmalade, and ginger, then pour it over the cabbage.
Toss the mixture and serve.

Variations

Consider adding thinly sliced bell peppers, carrots, or apples for extra crunch and flavor. For a spicy kick, include a dash of hot sauce or some sliced jalapeños in the dressing.
For a spicy kick, add a finely chopped jalapeño or a dash of hot sauce to the dressing.
Substitute the orange marmalade with honey or maple syrup for a different type of sweetness.
Add shredded carrots or sliced bell peppers for additional color and texture.
Consider adding thinly sliced bell peppers, carrots, or apples for additional color, texture, and flavor.
For a spicy kick, include a minced jalapeño or a dash of hot sauce in the dressing.
Replace orange marmalade with apricot jam or cranberry sauce for a different flavor profile.
Consider adding thinly sliced bell peppers, carrots, or apples for extra crunch and flavor. For a spicy kick, a dash of hot sauce or some sliced jalapeños can be included.

Cooking Tips & Tricks

For the crispiest slaw, ensure the cabbage is very thinly sliced; a mandoline slicer can be a great tool for this. To let the flavors meld together beautifully, prepare the slaw at least an hour before serving and keep it chilled. If you prefer a less sweet slaw, you can reduce the amount of orange marmalade or substitute it with a less sweet option.

Serving Suggestions

This slaw is versatile and can be served alongside grilled meats, fish, or tofu. It also makes a refreshing addition to sandwiches, tacos, or as a standalone light lunch.

Cooking Techniques

The key technique in this recipe is the slicing of the cabbage as thinly as possible, which can be achieved with a sharp knife or a mandoline slicer. The dressing does not require cooking, making this an easy, no-cook recipe.

Ingredient Substitutions

If rice wine vinegar is not available, apple cider vinegar makes a good substitute. Honey or agave syrup can replace the orange marmalade for those looking for a different type of sweetness.

Make Ahead Tips

This slaw can be made up to a day in advance, stored in an airtight container in the refrigerator. In fact, letting it sit allows the flavors to meld together more fully.

Presentation Ideas

Serve the slaw in a clear bowl to showcase its vibrant colors. Garnish with additional chives or sesame seeds for an extra touch of elegance.

Pairing Recommendations

This slaw pairs beautifully with grilled chicken, pork chops, or fish. It also complements rich dishes like pulled pork sandwiches by providing a refreshing contrast.

Storage and Reheating Instructions

This slaw is best enjoyed fresh but can be stored in the refrigerator for up to two days. It does not require reheating.

Nutrition Information

Calories per serving

A serving of this 3-Cabbage Slaw is low in calories, with approximately 50-70 calories per serving, making it an excellent choice for those looking for a light, nutritious side dish.

Carbohydrates

This 3-Cabbage Slaw is relatively low in carbohydrates, with the majority coming from the natural sugars in the orange marmalade and the cabbages themselves. A serving contains approximately 10-15 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

This recipe is virtually fat-free, as it does not contain any oil or high-fat ingredients. The only trace amounts of fats present are naturally occurring in the cabbage and chives, contributing to a negligible amount per serving.

Proteins

Cabbage and chives provide small amounts of plant-based proteins, making the total protein content of this slaw minimal. Each serving contains about 1-2 grams of protein, making it a light side dish that pairs well with a protein-rich main course.

Vitamins and minerals

Cabbage is a nutritional powerhouse, rich in vitamins K, C, and B6, and minerals like manganese and calcium. This slaw is an excellent source of these nutrients, with each type of cabbage contributing its unique profile. Additionally, the fresh ginger adds a boost of antioxidants and has anti-inflammatory properties.

Alergens

This recipe is free from common allergens such as nuts, dairy, soy, and gluten. However, those with specific dietary restrictions should check the labels on the vinegar and marmalade to ensure they meet their needs.

Summary

Overall, the 3-Cabbage Slaw is a nutritious, low-calorie, and allergen-friendly side dish that provides a good source of vitamins, minerals, and antioxidants with minimal fats, proteins, and carbohydrates.

Summary

The 3-Cabbage Slaw is a delightful, nutritious, and versatile side dish that brings a burst of color and a variety of flavors to any meal. With its simple preparation and health benefits, it's a wonderful addition to your culinary repertoire.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a hot summer day, much like today, when I stumbled upon it in an old cookbook that had been passed down to me from my own grandmother. The recipe was for a 3-cabbage slaw, a dish I had never heard of before. Intrigued by the combination of red, green, and napa cabbage, I decided to give it a try.

I gathered the ingredients listed in the cookbook and set to work in the kitchen. As I chopped and shredded the three types of cabbage, I marveled at the vibrant colors and textures that came together in the bowl before me. The smell of fresh cabbage filled the air, reminding me of the summers I spent in my grandmother's garden as a child.

The dressing for the slaw was a simple mixture of mayonnaise, vinegar, sugar, and mustard. I whisked it together in a small bowl, tasting and adjusting until it reached the perfect balance of tangy and sweet. Pouring it over the cabbage mixture, I tossed everything together, coating each piece of cabbage in the creamy dressing.

As I took my first bite of the 3-cabbage slaw, I was transported back to that hot summer day in my grandmother's kitchen. The flavors of the cabbage, the crunch of the almonds, and the tang of the dressing all came together in a symphony of taste and texture. I knew then that this recipe would become a staple in my own kitchen, passed down through the generations just like the cookbook that had brought it to me.

Over the years, I have made the 3-cabbage slaw countless times, each batch as delicious as the last. I have shared the recipe with family and friends, who have all raved about its unique combination of flavors. It has become a signature dish of mine, one that never fails to impress at potlucks and family gatherings.

I often think about the journey this recipe has taken, from the pages of a dusty old cookbook to the tables of my loved ones. I imagine the hands that first wrote it down, the generations of cooks who have passed it along, each one adding their own twist or secret ingredient. And I am grateful for the chance to be a part of that tradition, to keep the recipe alive and share it with those who mean the most to me.

As I sit here now, enjoying a bowl of 3-cabbage slaw on a hot summer day much like the one when I first discovered it, I am filled with a sense of gratitude and connection. This simple dish has brought me closer to my past, to the memories of my grandmother and the love that she poured into her cooking. And for that, I am truly thankful.