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Cabbage Slaw

IMG_4778This recipe was served at our January Community Kitchen Dinner at Rainier Beach Urban Farm & Wetlands. The menu consisted of traditional Southern New Year’s food — “peas for pennies, greens for dollars, and cornbread for gold!”
Recipe yields about 6-8 servings. Recipe from “Farming While Black” by Leah Penniman.
Ingredients for Cabbage Slaw

  • ½ head of green or red cabbage or a combination, thinly sliced
  • 3 carrots, shredded or thinly sliced
  • 1 medium red onion, thinly sliced

Ingredients for Dressing

  • ½ cup of apple cider vinegar
  • 1 tablespoon of olive oil
  • 2 teaspoons of lemon juice
  • 1 teaspoon of salt
  • 2 teaspoons of chopped fresh parsley or dill


  1. Whisk together dressing ingredients in a small bowl
  2. Toss all cabbage, carrots, and red onion in a large bowl and toss thoroughly with the dressing. Keeps in the refrigerator for 3 days.

Try a Different Version!

  • Peanut version: add sesame oil, carrots and peanuts
  • Mint version: add chopped fresh mint and thinly sliced radishes
  • Caribbean version: add chopped mangoes and crushed cashews
  • Fruity version: add chopped apples and dried cranberries