Thai Peanut Slaw

Spring is here, but we're still eating storage crops. This recipe calls for carrots and celeriac alongside the cabbage, but you could sub in (or add) other root veggies like turnips or winter radishes if you like. Substitute thinly sliced red onion for the scallions if you don't have scallions on hand. And you could garnish with fresh cilantro if you have some.

1 small green cabbage, very thinly sliced
1 small celeriac root, peeled and shredded
1 large carrot, shredded
1 bunch scallions, thinly sliced (optional)
1/2 cup Peanut Sauce
3 Tbsp rice vinegar

Combine all veggies in a large bowl.

Combine peanut sauce and rice vinegar and stir well. Drizzle over the veggie mixture and toss until all veggies are coated. Refrigerate slaw for at least a few hours and up to a few days. Serve cold or room temperature..

Serves about 8.

Requested: Cabbage

Three commenters posting requests so far have all mentioned cabbage. At this time of year, in my opinion, the best way to use cabbage is in salads and slaws. (You can make these through the winter, too, with storage cabbage, when salad greens are harder to find.) Here are three good ones:

Red Cabbage and Apple Slaw (Clarkdale has its first apples in now)

Sesame Mustard Slaw

Spice Green and Purple Korean Cabbage Salad

Red Cabbage and Apple Slaw

Another winter slaw...this one very pink. It has a nice crunch and mild kick from the dressing. These slaws keep well in the fridge for a few days, so you can make a large batch and eat it with dinner over a couple days.

1 small-medium heat red cabbage, very thinly sliced
1 medium apple, peeled, cored, and grated
1/2 red onion, thinly sliced
1/3 cup cider vinegar
1/4 cup olive oil
1/2 tsp sesame oil
1 Tbsp spicy mustard
1-2 tsp salt

Combine the cabbage, apple, and onion in a large bowl and fluff with your fingers or toss well with a spoon to separate all the strands.

Combine remaining ingredients in a small bowl or jar and mix well. Pour over salad and toss to thoroughly coat everything. Let slaw sit for an hour or so before serving.

Serves 6-8.

Sesame Mustard Slaw

This recipe, slightly adapted, comes from Didi Emmons's excellent Vegetarian Planet. Didi loves slaws and this book has a whole section of them. At a time of year when cabbage is more readily available than fresh salad greens, slaws are a welcome way to use them. This one is fantastic. For my own contributions, see the variation ideas.

6-8 cups thinly sliced green cabbage
1/2 medium red onion, very thinly sliced (about 3/4 cup)
1 large carrot, grated
1 1/2 Tbsp dark sesame oil
1/3 cup rice vinegar
1 Tbsp sugar
1 tsp Dijon mustard
1 tsp salt
3 Tbsp sesame seeds

Combine the cabbage, onion, and carrot in a large bowl and fluff with your fingers to separate and mix all the pieces.

In a jar or small bowl, combine all other ingredients except the sesame seeds. Pour over the veggies and toss to coat. Cover the slaw and refrigerate for at least one hour to let the cabbage soften and the flavors mingle.

Just before serving, lightly toast the sesame seeds in a dry skillet. Toss with the salad and serve.

Serves about 6.

Variations: There is no need to limit this to cabbage, or even to use cabbage at all. The dressing goes well with other types of winter vegetables. Try combining shredded carrots and raisins with the dressing (sesame seeds optional). Or use apple instead of carrot in the cabbage version. Or try a combination of shredded carrot and celeriac. Yum!