It seems like I’ve made a lot of different coleslaw this year, due to the 6 cabbages that I grew this year. Yes, only 6. That, trust me, is plenty for our family. Enough to make 2 batches of sauerkraut, lots of yummy braised cabbage, and plenty of coleslaw. Even after I gave one cabbage to my brother.
At least with our cool summer they did not split this year so they were able to stay happily in the garden until needed. That was until last week when the weather threatened to get cold and I did not want to lose the two remaining to frost.
So, it’s back to slaw.
I didn’t have too look much farther than my own larder to find inspiration. I already had leftovers of the creamy dressing from the Kale Salad with Citrus Tahini Dressing that I made for a Thanksgiving salad last weekend and I wondered if the leftover dressing would be suitable to mix into a coleslaw. Turns out, the flavours are really nice together, making an interesting quasi Asian fusion slaw.
Super simple, sliced red cabbage, a bit of grated carrot, enough of the dressing from the original recipe to generously coat it all, and a final sprinkle of nigella seeds for interest (you could happily use black sesame seeds).
I love it when I can just throw some ingredients that I already have together and come up with something I’ve never tried before!