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.

Curried Coleslaw 

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.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.