I am almost through with CSA produce, just in time to subscribe for the next season. This week we finally used the last head of cabbage when I made Cabbage Slaw with Orange Pumpkin Seed Dressing from The Splendid Table’s How to Eat Supper. Even though I had to substitute a couple ingredients (napa cabbage, smoked tempeh) this recipe was yummy enough that I almost wish we had more. I think it would make a better side dish rather than main dish (as we ate it), along side some sort of noodle dish and something else – actual smoked tofu would also probably be an improvement. I loved the dressing though.
Cabbage Slaw with Orange Pumpkin Seed Dressing from The Splendid Table’s How to Eat Supper, adapted to suit my pantry
- 1 small head red cabbage (instead of 1/2 small napa cabbage)
- 2 carrots (instead of 1)
- 1 cake baked tofu, savory flavor (instead of 1/3 c smoked tempeh, tofu, ham, turkey or bacon)
- 1/2 c raw pumpkin seeds
- 1/4 c extra-virgin olive oil
- 1 clove garlic, minced
- 1/2 t ground cumin
- 1/2 t ground coriander
- 1/4 c fresh orange juice
- 1 T white wine vinegar
- orange zest from 1/8th an orange
- Salt to taste
- Pepper to taste
Start by toasting the pumpkin seeds (it calls for roasted and salted – I toasted raw and added extra salt to the dressing). While you are toasting the seeds wash cabbage and remove any icky outer leaves. Quarter vertically and remove the stem. Wash and peel the carrots, chop ends off. With the grating blade in a food processor grate the carrots. Switch the blade to a thin slicing blade and slice the cabbage. Pour the vegetables into a medium sized bowl. Switch the food processor to standard chopping blade and place the remaining ingredients (olive oil through pepper) in the food processor and puree everything – it will be on the thick side of dressing. Pour the dressing over the vegetables and toss well. Dice the tofu and sprinkle on top (or wait and sprinkle tofu on once it is plated). This made three generous dinner sized servings.