This is the time of year when pickings are slim at most farmer’s markets. In February and March, even here in California, it is hard to find anything that inspires the home cook. On my most recent trip I came across a vendor that had some promising looking Savoy cabbages.
My first thought was cabbage soup – I have a great recipe for one that involves chicken stock and potatoes – but the weather has been warmer than usual so I decided to make a cabbage slaw for tacos.
First, wash the cabbages. Core them by slicing them in half and cutting out the thick middle stem.
Flip the cabbage halves over and slice them finely into shreds. I add finely sliced radishes and red onion to the mix.
Squeeze the juice of a few limes over the mixture and toss in a bowl. Generously salt and pepper the slaw.
This can be used as a topping for any kind of taco – my favorite is grilled fish. It can also be used as a salad for any rich meat dish. The fresh taste of cabbage and the snappy bite of radish is great to offset roasted pork, beef or duck.
Think of spring as you enjoy this!