Curry Up with Local Cabbage
According to Skagitonians for Preserve Farmland, the Skagit Valley farmers produce a large cabbage crop, and 25% of the world’s cabbage seed crop. Look for fresh, organic local cabbage in our Produce Department. Eaten fresh, fermented or cooked, cabbage is highly nutritious, versatile vegetable. In general cabbage is a very good source of fiber, beta carotene, B vitamins, potassium, omega-3 fatty acids, calcium, magnesium, vitamin A and protein.
Add sliced green cabbage to fresh salad, stir fry dishes, soups, casseroles, noodle dishes and more. Try this unconventional recipe for coleslaw, inspired by warming, healthful Indian spices.
Recipe from Co+op Stronger Together
Ingredients for Slaw:
- 5 cups thinly-sliced green cabbage (about 1 pound)
- 1 cup shredded carrots
- 4 green onions, thinly sliced
- 2 cups red apples, cored and diced
- 1/4 cup raisins
- 1/4 cup shelled peanuts, roasted (optional)
Ingredients for Dressing:
- 1/2 cup mayonnaise or veganaise
- 1/4 cup lime juice
- 1 tablespoon curry powder
- 1/4 teaspoon ground turmeric
- 1 pinch cayenne pepper
Directions: In a large mixing bowl, blend together the mayonnaise, lime juice, turmeric, cayenne and curry powder. Remove any tough outer leaves from the cabbage, then remove the core and shred or slice the cabbage into thin strips. Add the cabbage and all remaining ingredients to the curried mayonnaise and mix well.