Welcome to my new category OceanVanKitchen. Within this category I will share either my favorite recipes or some local recipes from the region I am travelling in.I do have some limitations in my van kitchen (although that maybe 40% of my carried items are kitchen items..), which means you can for sure do this at home or in your van too!
Why OceanVanKitchen? I do love the Ocean and a Waterfront. So if I am anyway near by the Ocean with my Van, I try to sharpen the knife and hop into my Van Kitchen!
This mexican flavor influenced slaw is one of my favorite dishes in the van! It is not only easy to make, it’s also a perfect way of using white cabbage, which I store way too long in the fridge because I am not always up for cooking cabbage. Further, it combines all my most favorite ingrediences Lime, Cilantro and Red Onion.
This dish is made in 5 – 10 minutes and therefore quick and easy. And with all recipes, make it to the taste you like most! Whether you want a more healthy option – skip the mayo, if you want a vegan option – use a vegan mayo or a bit tahini, if you do not like cilantro – choose another herb or give those Red Onions a toss in a pan upfront if you do not like the taste of raw onions. Varieties are endless, but anyway this is my favorite way to do it:
1 medium bowl of Slaw
works for 2 people or as a side dish
1/2 White Cabbage
1/2 Red Onion or Shallot
1 Garlic Glove
1/2 Lime (Juice)
some Cilantro / Coriander
1 tb Olive Oil
1/2 tb Vinegar of your choice (apple, white, ..)
1/2 to 1 tb of Mayonnaise
Optional: freshly ground pepper
Further you need a sharp knife to handle that Cabbage and a grater or a press for the Garlic
Before you start, make a Mise-en-Place, that just helps to get everything quickly and that you will not forget an important ingredient. But now let’s dive into the Slaw, super easy and done in a few minutes!
Cut thin slices from the Cabbage, depending on the size it is fine to just slice it lengthwise, if the Cabbage is too large, then probably you want to make a quarter and cut slices from there. I do not like the stem, so cut that out if you wish – it is not bad, I just do not like this large pieces in a Slaw.
Do the same with the Onion, cut it in thin slices and chop the Cilantro too. If you do not like Cilantro (seems there are people who hate it?!) you could also use Parsley, Basil or any other green herb which you like. You can also just skip it.
Before you add the liquids, pre-knead the Cabbage/Onion mixture with your hand(s) in order to make it softer. Grate the Garlic Clove into the Salad and add Salt, Mayo, Vinegar, Oil and squeez the Lime Juice to it and knead it again with your hand. Yes that might be a bit strange, but that way it distributes the flavors very quickly and with the kneading process you will have a softer slaw (Just make sure you have one hand free for opening the water tab later ;-)). If you like, ground some pepper into the slaw too.
And that’s it already! Easy right? The slaw will be fine in the fridge for a few days and I like to enjoy it either as a salad, in a taco or sandwich, wrap or as a side dish for anything quite fatty/greasy.
How did you like the Slaw? Let me know in the comments or send me a pic of your dish on Instagram @tuca.ravan