When Life Gives You Five Enormous Cabbages. . .
Okay, life didn’t exactly give me the cabbages, but when they’re twenty cents a pound and locally grown, in my book that’s practically free—and obviously meant to be. So that was why one day last summer I tossed twenty pounds of cabbage into my supermarket shopping cart. Once in the kitchen with my bounty, I realized there was no way all those cabbages were going to fit in my already crowded refrigerator, which meant I had to store them in a cooler with ice packs. I then proceeded to stuff myself with cabbage until I was sick of it, which is of course what true seasonal eating is all about. I was also determined to come up with new ways to enjoy this extremely nutritious member of the Cruciferae family of vegetables. Inspired one day by various ingredients that were all hanging around the kitchen hoping to be eaten soon, I tossed them together with a few pantry staples and created this colorful salad that I immediately named Mexican Jumping Bean Slaw. I’d forgotten all about it until a couple of weeks ago when I arrived home toting five locally grown cabbages. Obviously I didn’t come down with a case of self-restraint over the past year. Fortunately these little darlings weighed in at less than a pound apiece. They even all fit in the fridge.
The slaw was as good as I’d remembered it, and would be perfect for a potluck. While it tastes great on its own as a side dish, a snack, or a light and healthy lunch, this time I decided to try stuffing some of into warm homemade taco shells. I topped these refreshingly different vegetarian tacos with chopped tomatoes, cilantro, a drizzle of dressing, and a dollop of sour cream. Oh yeah.
Mexican Jumping Bean Slaw
Serves 4 to 6 — Recipe may be doubled
This delicious and healthful coleslaw-type salad doesn’t actually contain any jumping beans and is more Tex-Mex than Mexican, but when it comes to dubbing new dishes I’ll admit that sometimes catchy wins out over reality. Besides, with a name like Mexican Jumping Bean Slaw, you might even be able to talk any picky little eaters at your table into seeing if they’re able to pop a bite in their mouth before it jumps right off their fork.
The snappy tomato dressing, which was inspired by last summer's
Seven Second Tomato Glut Solution (oh how I wish I had that glut this year), whizzes together in seconds in the blender and can be used on all sorts of other things besides this slaw (see my suggestions at the end of the recipe), but you can always use a bottled dressing instead. Trader Joe’s sells a lowfat creamy cilantro dressing in their refrigerated section that’s full of flavor but not calories.The optional cooked chicken turns this into a heartier dish that’s perfect for a summer supper with friends, or for feeding people who simply can’t fathom the idea of eating a vegetarian taco.
As always, I urge you to seek out
local and organic ingredients whenever possible. They really do make a difference in so many ways. Cans of organic black beans and organic corn are versatile pantry staples, and both can often be found for about a dollar.3 cups (about 9 ounces) shredded green cabbage
1 cup (about 3 ounces) shredded purple cabbage
2 large sweet red peppers, diced
2 medium carrots, grated
4 large scallions, chopped
1 15-ounce can organic black beans, drained and rinsed
1 15-ounce can organic whole sweet corn, drained or 1-1/2 cups cooked fresh corn
2 cups shredded or diced cooked chicken (optional)
Salt to taste
2-1/2 cups High Kickin’ Creamy Tomato Dressing (see recipe below)
In a large bowl, combine green cabbage, purple cabbage, red peppers, carrots, black beans, and corn. Stir in chicken if desired. Add 2 cups dressing and mix well, adding another 1/2 cup dressing if desired. Salt to taste. Serve immediately, or for best flavor, chill for several hours or overnight. Slaw will keep in the fridge for 2 to 3 days.
Mexican Jumping Bean Slaw Tacos
Few Tablespoons olive or canola oil
Corn tortillas
Optional toppings:
Chopped vine-ripened tomatoes
Chopped fresh cilantro
More High Kickin' Creamy Tomato Dressing
Sour cream
Guacamole or diced avocado
Shredded cheese
Heat 2 Tablespoons oil in a large skillet. Add two or three tortillas. Using tongs, turn tortillas over so that both sides are covered with oil. Let cook, turning once or twice more, until just starting to crisp, 2 to 3 minutes. Set on a paper towel-lined plate and sprinkle lightly with salt. Cook the remaining tortillas, adding more oil to the skillet as needed.
To serve, fold warm tortillas in half and stuff with Mexican Jumping Bean Slaw and optional toppings, drizzling with more High Kickin’ Creamy Tomato Dressing if desired.
High Kickin' Creamy Tomato Dressing
Makes about 3-1/2 cups
1 pound juicy, vine-ripened tomatoes (about 3 medium), coarsely chopped
1 cup yogurt (I use lowfat or nonfat)
1 cup sour cream (I use lowfat)
3 Tablespoons apple cider vinegar
3 cloves garlic, peeled & chopped
1 Tablespoon ground cumin, preferably freshly ground
1 teaspoon ground coriander seeds, preferably freshly ground
1 teaspoon chile powder (or more to taste)
1/2 teaspoon salt
Combine all ingredients in a blender and blend until smooth, adding a little more tomato if it’s too thick. Store in refrigerator for up to 3 days. Warning note: The heat from the chile powder in the dressing becomes more pronounced the next day.
Other ways to enjoy this dressing:
--Mixed into a Tex-Mex potato salad
--Drizzled over a platter of sliced garden tomatoes
--Tossed with a green salad
--With a plate of grilled summer squash
--In your favorite chicken salad
--As a quick way to give rice salad a kick
©FarmgirlFare.com, the cabbage crazed foodie farm blog where Farmgirl Susan shares stories & photos of her crazy country life on 240 remote Missouri acres.
