Photo Credit: a. kane
Did everyone have a nice holiday? Was it filled with gingerbread and sugarplums? Did you indulge? It’s fine if you did. But even if you didn’t (or maybe you’re just not admitting it), I have the perfect thing to break you out of that butter-induced coma—winter slaw.
Most of us think of slaw as typical summertime barbecue fare, and it does have its place at sunny dinner tables. But a slaw, whose main ingredient is cabbage, one of the few vegetables hardy enough for winter-growth in most any climate, is an ideal wintertime component to any meal.
Made with run-of-the-mill green cabbage for crunch, radicchio for its bitterness, roasted red onion for its sweet chewiness and a smattering of pumpkin seeds for added complexity, this dish is as sturdy as it is delicious. This slaw is meant to be eaten at room temperature. I find that chilling the dish subdues its flavor.
Enjoy this winter slaw with tearing of crusty bread and your favorite hunk of cheese.
2 medium-sized red onions, cut into half-inch wedges
1 tablespoon olive oil
1 teaspoon balsamic vinegar salt and pepper
¼ cup shelled, unsalted pumpkin seeds
3 cups green cabbage, finely shredded
1 cup (half a head) radicchio, finely shredded
2 anchovies, finely minced 2 tablespoons olive oil
1 ½ teaspoons sherry vinegar
salt and pepper
For the onions:
Preheat oven to 425°. Toss the onions in 1 tablespoon olive oil, balsamic vinegar, and salt and pepper. Place in a single layer, on a small baking sheet and roast for 35-40 minutes, or until soft and beginning to brown. Set aside to cool slightly.
For the slaw: Toast pumpkin seeds in a dry pan, over medium heat, until beginning to brown and become fragrant, about 5-7 minutes. Set aside.
Toss cabbage, radicchio, cooled onion, and pumpkin seed to combine. In a small bowl, mix anchovies, additional olive oil, and sherry vinegar. Season with salt and pepper.
Pour dressing over slaw ingredients. Toss well, and taste for seasoning. Slaw should not be over-dressed, with a salty tartness.