The Case for Raw Cabbage [recipe]

Thinking outside of the plastic salad box...

Purple cabbage, the Tie-dye queen of the vegetable world.

In most parts of the northern hemisphere, homegrown lettuce season is still several weeks away. I’m not a fan of the triple-washed medley stuffed into a non-recyclable clam shell big enough to house a turtle, so I wait.

“How much longer ‘til salad time?” the impatient human asks the Mother of us all. “When will I be reunited with those sweet, tender leaves of spring?”

“When they’re good and ready,” is what she’s going to say. I know because I ask every year, thinking that this time will be different. But this time is different because in the darkest days of winter, I took up with a cabbage. A head cabbage versus a ruffled shirt of kale or broccoli bonsai.

What color, you ask? They’re all friendly and eager to be of service — the green that many associate with kimchi and golumpki, or the off-white oblong Napa that loves a quick romp in the wok. But if I have to choose, it’s the hottie dressed in anthocyanin tie-dye, sometimes magenta, other times deep as eggplant, always resplendent.

My purple friend is so much more than a looker. She makes a terrific salad.

We do it lightning quick, even faster than yanking a tangle from the turtle hut. She lets me peel off her dull, outer leaves and cut her in half (and sometimes that half in half). With the tip of my knife, I excise the white core at the base and start slicing crosswise. She encourages me to go in the other direction and mow the strips into bite-sized bits.

I sprinkle salt and squeeze half of a lime all over my cruciferous mound, now in a bowl. Walnuts, maybe? A sliced apple? A dusting of oregano and thinly sliced red onion? A grated carrot? My purple friend likes all of these options. You can’t go wrong. You won’t.

Five minutes. Done.

Every time we get together, which has become a once or twice weekly thing, she packs in potassium, Vitamins A + C, magnesium, calcium, even a little fiber and protein. I’m introducing her to salmon, black beans, brown rice, tofu, avocado. So many friends she’s making.

Like the boss lady says, the lettuces will come when they’re ready. Meanwhile, I’m having a ball.

AD HOC PURPLE CABBAGE SALAD

Makes 4 servings, give or take

• 4 cups finely chopped purple cabbage (or green, of course)

• 1/2 to 1 lime, juiced (Plan B: lemon or orange)

• Salt for seasoning

• Add-on options: 1/4 cup toasted unsalted walnuts, chopped (or peanuts!); 1 medium carrot, grated; 1/2 medium red onion, thinly sliced; 1 teaspoon dried oregano; 1 firm apple (like a Pink Lady), thinly sliced; 1/2 jalapeno chile pepper, minced

In a medium bowl, massage the cabbage with lime juice and salt. Taste and add more of either as you see fit.

Add any of the options, based on what you have on hand. Think about texture and pop of flavor.

Stir a few times more until evenly mixed and tuck in. Keeps for a few days in the fridge.

P.S. Wrap remaining head cabbage in plastic until it’s taut. This helps cabbage from oxidizing.