Much like with my turnips and broccoli, all of the cabbage had to come out of the garden this weekend. The warm weather means cool weather crops, like my early season cabbage, need to be picked. In the case of the cabbage, it wasn’t just the weather though, it was also the slugs. The long, cool, spring made the slugs stick around in full force longer and my cabbage became the target of their hungary little mouths. The cabbage had slugs on leaves three layers in! What better to make than some summer slaw. I also had some radishes from the garden still so I decided to throw those in too. I wish I could have done the same with the carrots, but I did not overwinter any (no winter garden last year, just you wait!) and the early season crop is behind!
1 medium cabbage
2 carrots, peeled
2 T olive oil
3 T cider vinegar
1/2 t fresh cracked black pepper
1/2 t kosher salt
1/4 t celery salt
1 T yellow mustard
1 T yellow mustard seeds
Shred cabbage and grate carrots and radishes. Place in a large bowl and toss with hands. In a small bowl combine remaining ingredients and whisk with a fork. Drizzle over cabbage mixture and toss with tongs. Refrigerate at least one hour (overnight is ok too, I really liked it the next day) and toss before serving.
We served this zingy salad with this sweet flank steak.