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Savory Cabbage Slaw

6-7 cups chopped Savoy cabbage (approximately 1/2 a medium head)
2 carrots, grated
4 scallions, finely chopped into little rounds
1/2 cup finely chopped cilantro

Combine all vegetables in a large bowl. Pour dressing over the top. Use tongs to mix thoroughly. Cover and place in the refrigerator for at least 30 minutes before serving, to allow the slaw a chance to relax a little.

1 cup mayonnaise (for a lighter dressing, sub in Greek yogurt for half of the mayo)
1/3 cup seasoned rice wine vinegar
1 teaspoon freshly ground black pepper
3/4 teaspoon sea salt
1/2 teaspoon garlic powder

Whisk all ingredients together in a spouted measuring cup. Taste and adjust seasoning as necessary. Pour over cabbage mixture.

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Recipes

Roasted Broccoli with Parmesan

1 1/2 pounds (680g) broccoli, cut into florets of even size
3-4 Tbsp. olive oil
Juice from half a lemon, about 1 Tbsp.
Kosher salt
2-3 garlic cloves, minced
Freshly ground black pepper
1/4 cup grated Parmesan cheese, or to taste

Preheat oven: Preheat oven to 425°F (220°C). Toss broccoli and garlic with olive oil, lemon juice, salt: In a large bowl toss the broccoli florets and minced garlic with olive oil and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat.

Arrange florets in a single layer on baking sheet: Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil. Roast for 16-20 minutes: Roast at 425°F (220°C) for 16-20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned. The browned bits are the best! So don’t worry if you see some charring.

Toss with Parmesan and black pepper: Put the roasted broccoli back in the bowl and toss with lots of freshly ground black pepper and the grated parmesan cheese. Be generous with the black pepper, broccoli loves it! Serve immediately.

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Recipes

Raw Broccoli Salad

3 cups of chopped broccoli
2 cloves of garlic, finely minced
2 tbsp. of finely chopped cilantro
1 tsp of cumin seeds
1/4 cup good quality extra virgin olive oil
Juice from 1 lemon
1/2 tsp of sea salt

Wash and finely chop the broccoli, several florets at a time. Include 1 garlic clove in the chopping. Chop for another minute and then add the second clove. Keep chopping until the broccoli is a similar size to that in the picture — 1/2cm to 1cm pieces. Place the broccoli into a large, non-reactive bowl. Add the rest of the ingredients and then mix well with a metal spoon. Cover and let the broccoli sit in the fridge for one hour. Serve with accompanying meal of chicken, seafood or on its own.

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Savory Cabbage Slaw

Roasted Broccoli with Parmesan

Raw Broccoli Salad

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