What We're Serving at the Potluck Tonight

Once a month, Alan and I host a potluck dinner. It's an easy way for our friends to get together and catch up on life.

And it gives us a chance to make big batches of food. Another cabbage arrived in our CSA basket last week and, as far as I'm concerned, the best way to serve cabbage, especially in the summertime, is as slaw.

This recipe adds some spice to the dish.

Spicy Cabbage Slaw

Ingredients
1 finely shredded cabbage
1 Tbsp salt

3/4 cup rice wine vinegar
1/2 cup sugar
2 Tbsp minced fresh ginger
1/2 tsp chopped fresh cilantro
1/2 tsp red chili flakes (or more - to taste)
1 cup finely shredded carrots

Method
In a colander, toss the cabbage with the salt. Weight cabbage down with a plate and a can. Let stand and drain for an hour or two at room temp.

In a large bowl combine the vinegar, sugar, ginger, cilantro and chili flakes.

Add the drained cabbage and carrots and stir to combine.

This salad keeps for a couple of days in the fridge.

Use the leftovers in a sandwich with sharp cheese.

And remember, a recipe is merely a suggestion. Have fun with it! (the picture is of a variation on this recipe. It's impossible for a chef not to improvise....