Inventing Cabbage Slaw

Despite the problems with warm season crops that we should be harvesting right now, but aren't, - the beans, tomatoes, peppers, eggplants, squash, melons, cucumbers etc. - cool season crops think this summer is just perfect. The abundance of kale, spinach, root crops, potatoes and plain old cabbage, is providing our table with lots of nutritious fresh food. But I need to do something to the plain old vegetables to brighten them up. Cabbage is a versatile vegetable and can be eaten cooked or raw. Tonight I invented a new cole slaw that I'm thrilled with. I'll share the recipe with any of you who are reading this - is anyone reading this?

Here goes:

Chop up a small head of cabbage to make about 6 cups of shredded cabbage.
Finely chop about 1 1/2 cups of celery, and if there are celery leaves, use them too.
Core and dice a green apple, leave the peel on.
Mix this all in a large bowl and dress with the following:

1 cup (8 ounces) of plain non-fat yoghurt
1 tablespoon of sour cream or plain non-fat Greek yoghurt (the thick kind)
1 tablespoon of fresh squeezed lemon juice
1 tablespoon of honey
1 teaspoon of ground cumin
1 teaspoon of turmeric powder
1 heaped tablespoon of grated fresh ginger root (I keep one in the freezer and grate it frozen - it's much easier that way and doesn't get stringy)
1/2 teaspoon of ground coriander
1/2 teaspoon of ground cardamom
1/2 teaspoon of grated lemon rind
1/2 teaspoon of salt.
Whisk quickly but thoroughly and pour over the cabbage mixture.

Toss the whole thing and refrigerate until cold. Taste and adjust for salt and add more honey if you want it a bit sweeter. This could probably be stored in the refrigerator a couple of days if you wanted to make it ahead.

I think this would go well with a red lentil soup and new boiled potatoes and that's what I'm serving tonight!

As Julia Child would say, Bon Appetit!