The cabbage family has an array of colorful spectrums and varieties. Cabbage serves as the perfect chilled summer food. Its texture enhances a crunchy salad. For more texture, add almond slivers or sunflower seeds to a cabbage salad. Those dense leaves hold in earthy flavors. Cabbage leaf cups can act as a vessel to hold scoops of tuna, chicken and shrimp salad. The shredded leaves can be tossed with infused oil and flavorful vinegar, just before serving. Green Goddess dressing tastes delightful in coleslaw. Shredded carrots, Mandarin orange slices, kiwi or strawberries add more color and taste. Another idea is to shred the cabbage, mix in herbs and add shredded carrots. Then, add chilled boiled shrimp to wrap up the mix in a delicate rice paper roll. So, don’t pass up the summer’s garden delights. Try some cabbage varieties this summer. Here is my favorite cabbage recipe for a summer chill-down. Enjoy! © Kelly McBride Loft
Kelly’s Coleslaw
Shred 1 head of red cabbage and shred 1 red onion. Toss in 2 Red Delicious diced apples with just enough slaw dressing to cover the mixture. Add a dash of salt. Chill the slaw completely and serve with any summer fish or chicken dish. It makes a wonderful salad, too! © Kelly McBride Loft