I used to hate cabbage, or at least I thought I did. Then I moved to Belgium and tried my very first, real, dönör kebab.
While living in America, the only way I had ever tried cabbage was in coleslaw. And every time I tried coleslaw, it was always sickly sweet.
But now that I like cabbage (and receive it regularly in my weekly veggie basket), I needed to find a couple ways to prepare it.
And thus, my simple coleslaw was born. It's not sweet in the least, but just a tad tangy. It's super crunchy and therefore satisfying to eat, and keeps well in the fridge, making it perfect for prepping early in the week.
I usually just make it using only white cabbage, but it's also delicious with julienne carrots or sliced red cabbage mixed in. Sometimes, for an added kick, I add a bit of sriracha sauce.