For the past year or so, we have been starting each week by shredding a large head of cabbage and putting it in a covered bowl in the refrigerator. We then make 2 dressings to use on it throughout the week. Sounds kind of boring - right? It has ended up being an opportunity for ways to dress up our weekly supply of shredded cabbage. Having easy access to it being already shredded means that we are more apt to eat it. Cabbage has some key health benefits like it’s high content of vitamins C & K, it is high and fiber and contains antioxidants like polyphenols. Probably the biggest factor for us is how long it keeps in the refrigerator, it far surpasses any leafy greens in terms of storage. If we forget a head in the back of the fridge, it does not mean that it is destined for the compost pile - the stuff lasts in the fridge for weeks (even months).

The pictured ones below from left to right are - Creamy Lemon, Red Wine, Pickle Relish & Spicy Thai

Creamy Lemon Slaw Dressing

3 T mayo
2 T lemon juice
1 tsp horseradish sauce
1/4 tsp celery seeds
1/4 tsp paprika
1/4 tsp worcestershire sauce
pinch of salt

Red Wine Vinaigrette Cabbage Dressing — Red Wine Slaw Dressing

3 T red wine vinegar
2 T olive oil
1/2 tsp garlic powder
t tsp honey
1/4 tsp oregano
1/4 tsp black pepper
salt to taste

Pickle Relish Slaw Dressing

1/4 c mayo
1/4 c dill pickle relish
3 T ketchup
2 T white distilled vinegar

Spicy Thai Slaw Dressing

1 T sesame oil
3 T rice wine vinegar
1 T chili garlic sauce
1 tsp soy sauce
1 tsp fresh lime juice