Recipe: Savoy Cabbage Slaw with Golden Raisins, Pine Nuts, and Thai Basil
Beautiful dress, no? I’d love to wear that. I’ll bet it’s comfortable, too, and the string bean waistline makes it look potentially quite slimming. This beautiful piece of couture got me thinking about a dish I do a variation on each summer when I start seeing cabbages at the market. It’s a kind of Sicilian-inspired coleslaw. Each year I choose different add-ins. This one includes pine nuts, golden raisins, a touch of anchovy, some fresh red chili, Thai basil (you can, of course, use regular basil, but Thai gives it that important hint of exotica you’ll need if you’ll be eating it while wearing this gorgeous dress), all held together by silky extra-virgin olive oil. It’s the best side to serve with a sausage and pepper barbecue.
Savoy Cabbage Slaw with Golden Raisins, Pine Nuts, and Thai Basil
(Serves 4 as a side dish)
1 small savoy cabbage, trimmed, cored, and very thinly sliced
1 small red onion, very thinly sliced
A large palmful of pine nuts, lightly toasted
A large palmful of golden raisins, tossed in a tablespoon of dry white wine
2 oil-packed anchovies, minced
1 small fresh red peperoncino chili, seeded and minced
2 teaspoons Spanish sherry vinegar
½ teaspoon sugar
A few big gratings of nutmeg
⅓ cup extra-virgin olive oil
A handful of Thai basil leaves, very lightly chopped
In a pretty serving bowl, combine the cabbage, onion, pine nuts, raisins (with their soaking wine), anchovies, and peperoncino.
In a small bowl, whisk together the vinegar, the sugar, a little salt, the nutmeg, and the olive oil. Pour this over the cabbage, and toss well. Add the Thai basil, and toss gently. Serve at room temperature.