Welcome to In the Kitchen, I’m DPo. I cook lots & research more on the world of food - it’s like Unwrapped meets How it’s made, but a lot weirder (and tastier). Subscribe to get it on the regular:
Today’s an exciting day for ITK! We’ve sold out started making cooking videos!!!
I’ve been partnering up with a creative and oh-so-talented producer (who also happens to be my sister) to bring my home cooking to your eyeballs, and hopefully, your bellies too.
For the last week we’ve been eating, testing, editing, filming and voice-overing too many times to count. But alas, we’ve prevailed and are uberly stoked to unveil some goodies we’ve been cooking up (pun intended)!!
Today I’ll be sharing a recipe for one of my favorite new go-to salad/burrito filler/and generally vibrant salad that you can add to make any dish 10x more crunchy and hearty. I really can’t stop making it. Oh and it’s on YouTube too!
Here’s me eating like a 🐴 (preferred method):
For my vegetarian friends: this is for you. For my I-usually-choose-carnivore-meals friends: this can also be for you. For my how-can-I-elevate-my-salad-game friends: this is for you. For my how-can-I-make-my-lunch-between-33-zoom-meetings-and-a-child: this is for you too. Basically, it’s for everyone.
The indefinitely remixable cabbage slaw I can’t stop making.
I love cabbage. It really is an incredibly underrated veggie. And this salad is such a simple way to elevate it and of course, your meal. Kk so whatever if it makes you a bit gassy - better out than in Shrek says.
Throughout the week I ate it ~4 times. Once to test the recipe and 3 more times because we filmed a huge batch of it and had lots of leftovers. So I can say with full confidence that it’s delicious made in many ways.
On the left: I added in some tuna; Middle: we tested it as a side for wings (video for those wings coming sooon! (Have I mentioned YouTube enough?) and Right: in a burrito.
It was uniquely different in all three.
I could also imagine it on a fish taco. Maybe even with some shredded leftover rotisserie chicken. You get what I mean about it being so versatile????
Some important deets before we jump into the recipe
If you don’t have a mandolin, that’s a-okay. Just whip out that knife. If you’re on the market for one, I’d recommend Benriner (affordable and great quality).
You can use a different dressing or remix this one. I’ve made this salad with a tasty roasted sesame dressing before and it’s lovely too. Your kitchen, your rules!
It holds really well in the fridge - especially if you don’t add the dressing. Meal prep!
This recipe can feed around 4, but fluctuates based on the use case. If you feel like you’ve made too much, just reserve some of it for your future self!
Shopping for your slaw:
You won’t need the full quantities of each ingredient, so make sure you take a look at the section after for the exact(ish) quantities I use. You can toggle this recipe up or down, so don’t sweat it if you’re short on something.
How I Make it:
Serves 4 (or more, if it’s a side).
Our first YouTube vid!! ⤵️
Ingredients:
For the salad:
1/2 a head of cabbage, or less depending on how big it is.
1/4-1/2 of a jalapeño, depending on your taste (but if you cut it thin you won’t feel it very much at all!!)
1/4 cup of cilantro
1/4 cup of corn (I’ll use frozen and defrost)
1/4-1/2 a red onion
1/2 a carrot
Salt and pepper to taste
For the dressing:
1 lime
2-3 tbsp mayo (my go to is Kewpie)
Hmmm maybe 1/4 cup of olive oil.
Salt and pepper to taste
Hmmm prob 1/4 tsp cumin (a little goes a long way)
Hmmm prob 1/2 tsp paprika
I promise to work on writing down exact recipes!
Steps:
The salad part:
Start with the base. Take out your mandolin (and your prayers, lol jk)
I start by cutting the cabbage down the middle and removing the core. From there, I’ll run it through the mandolin, getting pretty thin slices of it longways. Really like it to be almost stringy vs. chunks of cabbage. The mandolin can really help you get that even, thin, yet hearty width we’re aiming for.
Keep on mandolining your onions and jalapeños:
For the onions: Cut it down the middle from “pole to pole” like from the tip to the base, NOT around the middle. Then, using your knife or mandolin cut from “pole to pole.” It’s really the only way I slice onions. It has to do with their cells (biology baby). You’re rupturing less this way and keeping the onion nice n oniony.
For the jalapeños, I simply mandolin them to create real thin rings. If using a knife, do the same, ensuring your cuts are really thin and even. You can remove the seeds to remove some spice too. PLEASE MAKE SURE TO WASH YOUR HANDS!! You don’t want that juice in yo eyes. I often stop at around 1/4 of the jalapeño, but again do you.
Cutting your carrots:
There are many ways to thinly slice your carrots - I find this technique to be simple and easy to master. First peel your carrot fully. Then lay it down flat and keep peeling it, getting closer to the core. You’ll end up with thin rectangular shavings of carrots. I’ll the stack those and cut in half (horizontally) and the cut into thin strips. You can alternatively use your mandolin adaptor to shred it or buy them pre-shredded, but this really only take a minute!
The corn!!!
If you’re able to get your hands on some fresh corn, then great! Cook it up however you like and then add in about half of a cobs worth into the salad. I almost always opt-in for frozen corn. I just defrost it quickly in the microwave, drain it and let it cool while I’m working on the rest. It’s really quick and fresh! The corn adds a touch of sweetness and texture.
Cilantro:
This one is simple - cut it into your desired texture. For me, I like to keep them relatively large. No one wants cilantro mush. I tend to go heavy on this but that’s totally up to you. For me, adding fresh herbs to a salad is a secret weapon.
Add em all into the bowl, starting with the cabbage and working your way up.
The dressing part:
Take out a small bowl and ideally a baby whisk (love this tool) & add in the following:
The lime mayo, olive oil, salt, pepper, paprika and cumin. Pro tip: Rolling your lime before squeezing is really helpful for optimal juice expulsion.
Whisk it real good until it all binds together (the mayo acts as an emulsifier, aka the thing that keeps it from separating).
Mix it into your salad, add in additional salt and pepper to your liking and serve to all the hungry gremlins in your life!
Tag us on Instagram when ya make it: @chefdpo is impatiently awaiting your slaw sorcery 🔥
Oh and I guess one more plug for YouTube!!!
Sneak peek at what’s to come!
Alright folks, that’s it for Edition 20!
-DPo