Tag Archives: cabbage

Super Salad, Super Ski and Super Bowl

Two weekend days in a row we drove from Anchorage to Hatcher Pass to get some warm skiing in.   120 miles round trip, but oh so worth it.  While temps in the Anchorage bowl hovered in the single digits, Hatcher Pass was posting low thirties with heat in the sun.  Ahhhhhh…


If you’re a local then you know that first grind up to the mine can be a serious slog.  The first few times I went it was in a complete white out – I had no idea how far it was to the mine, how far back to the car, or whether I was really cut out for this Alaska stuff.   Back then I never thought that I could have made it on plant power alone, but 10 years and a whole lot of kale later, visiting the ghostly silver buildings on the hill is easier than it ever was.


In the last few weeks we have been completely loving this Cabbage Kale and Carrot salad, modified from the Honey Mustard Kale Slaw in Kristy Turner’s amazing cookbook “But I Could Never Go Vegan“.  If you haven’t come across this book yet, stop reading and head directly to Amazon.  Seriously.


This is my variation of her recipe, adding edamame for a bit more staying power and removing the oil from the dressing (mostly because I keep forgetting to add it, and don’t miss it).  Since we first made this recipe a few weeks ago, we’ve had it probably 3 or 4 nights a week.  So yummy!

Cabbage Kale and Carrot Salad

  • Servings: 4 large bowls
  • Difficulty: easy
  • Print

1 small red cabbage, outer leaves removed, quartered, cored and sliced thin
8 medium carrots, peeled and grated
1 large bunch lacinato kale, stemmed and sliced thin
1 (10 ounce) package frozen edamame, prepared according to package directions

1/2 cup agave nectar
1/2 cup lemon juice
1/4 cup whole grain mustard
1/4 teaspoon salt, or to taste

Divide cabbage, carrot and kale and prepared edamame evenly among 4 bowls.  Whisk together agave, lemon juice, mustard and salt.  Taste dressing and adjust seasoning as needed.  Dress the salads and serve!


  • I use Santa Cruz organic lemon juice, mostly for the time savings and because I always have some on hand…unlike actual lemons.
  • For the whole grain mustard, I recommend Maille brand
  • If you’re a vegan that’s ok with honey, by all means, use that in place of the agave
  • I think the lacinato kale is key to this recipe – personally I don’t think curly kale would work as well
  • This is going to make a lot of dressing, likely more than needed for 4 salads, but if you like this dressing as much as we do, you won’t mind having extra!

Returning home on Sunday to catch the 4th quarter of the super bowl with my New England Patriots put the icing on the cake.  They always say it’s better to be lucky than good….Pats seem to be both this year.  Congrats boys.

Braised Cabbage with Apples and Caraway

Growing up I remember eating cabbage in one of two ways – either in mom’s coleslaw or in New England Boiled Dinner (a.k.a. Corned Beef and Cabbage).  The former is a family favorite, made by my Grandma Pat and passed down to mom (who thankfully honored the recipe, onions and all).  It’s cabbage the way it should be: crisp, crunchy and playing the leading role.  The latter recipe, on the other hand, was a crime committed against all vegetables involved, but most egregiously against the cabbage.  Boiled for hours on end, whole carrots, turnips, potatoes and the occasional parsnip would emerge from the pot liquor beleaguered but recognizable.  The root vegetables managed to retain their shape and a hint of their original flavor, but the cabbage was a complete loss – a limp and lifeless jellyfish of a vegetable.  With no internal structure, virtually no color, and only a hint of flavoring from the broth, I’m convinced that the cabbage was given top billing in the name of the dish only as some sort of booby prize.

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