Those sound good! I recently discovered a local product, ginger and red cabbage sourkraut. Excellent on sandwiches, and keeps in the fridge. :) I don't think I've ever had cabbage with oregano. I can't quite imagine, though I'm sure it must brighten up days like that. ;) Pupusas are good.

30 years ago we found a small Sushi restaurant in the EastVillage, NYC. Mr Suzuki retired ten/12 years ago. I have been working on our favorite dishes since. His marinated slaws and salads are legendary. Have not made mayo based slaws since.

Because of internet searches now, i have found almost all of his traditional side dishes.

Grated carrot marinated overnight with 1/2 of this dressing adding hijiki and wakame, then tossed in freshly grated vegetables just before plating is a favorite.

(we don't care for oily dressings like the standard 'formula' those have posted for years in cookbooks and such).

Two local farm boxes of cabages and root crops, hearty greens...a pleasure this time of year. Fennel, radish, etc.

A hundred + recipes on the internet.

Sadly, a few dozen root garden winter squash must have suffered a light freeze in cold storage. Rot. Bummer, but getting boxes locally no problem.

Here are 2 mayoless cabbage slaws.

Non Mayo Cole Slaw

1 med. head cabbage, shredded

1 med onion, diced

Heat 1/2 t salt, 1 tsp dry mustard, 1/2 c. oil, 1/2 c cider vinegar, 1 tsp celery seed. Pour over cabbage and onion and let sit at least 4 hrs.

Indian Cabbage Salad

2 tsp mustard seed, toast

4 c. chopped cabbage

1/4 c wine vinegar

4 cloves garlic, minced

1 tsp sugar

1/2 tsp salt

Chill 2-24 hours.

I sautee onions and cabbage in a big dollop of butter and cook it down until tender, season with salt and pepper. Easy, cheap, and delicious!

sleevendog, I got some rotted squash too, it was so warm here so far into the fall that they just didn't store very well.

I like cabbage a lot and should use it more. Most of my crop gets packed for sauerkraut, although my family likes it best sauteed like mxk makes but with bacon in place of the butter. I like it crunchier. I like both the mayo and the vinegar based slaw, and although this one is a bit more sweet than sour, it's good as a condiment on sandwiches.

Marinated Slaw

• 8 cups shredded cabbage (1-1/2 to 2 pounds)
• 2 tablespoons chopped pimientos
• 1/2 cup chopped green pepper
• 3/4 cup chopped onion
• 1 cup sugar
• 1 cup white vinegar
• 1/2 cup water
• 1 tablespoon mustard seed

• 1. In a large bowl, combine the cabbage, pimientos, green pepper and onion; set aside. In a small saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
• 2. Pour over cabbage mixture; toss to coat. Cover and refrigerate 4 hours or overnight.

I think I'd like the ginger/sesame mix!

Annie

This is my favorite cabbage salad. I am not a fan of creamy coleslaw or sweet ones. This is very simple but delicious. I cut the sugar down at least by half but usually almost eliminate it. I don't usually use any garlic but fresh, but the powdered works great in this recipe. Have to love tarragon, which I do.

Cabbage Salad

Ingredients

Vegan, Gluten free

• 6 cups Cabbage, finely shredded
• 1/2 tsp Tarragon, dried

Baking & Spices

• 2 tsp Garlic salt
• 2 tsp Sugar (I use much less because I don't like sweet with cabbage). If making for vegans, be sure your sugar is vegan friendly.

Oils & Vinegars

• 2 tbsp Olive oil or avocado oil
• 1/4 cup Vinegar ( I usually use rice vinegar), but any light colored vinegar works.

Mix all and let it sit to blend flavors and soften cabbage a bit before serving. An hour or more, but it's also very good the next day.

I have a head of Napa cabbage in the fridge at the moment, and I bought it thinking I would make okonomiyaki, but now I want to make a salad instead.

I like the recipe that Olychick posted, but I do not have or like tarragon. I used to grow it when I lived in Venice because I had seen it in so many recipes in the 1990s, but once I made one of them, I realized that I do not like it. I used to have some tarragon vinegar, and I threw that out also. I've noticed that tarragon is very popular in Rhode Island.

I do like a bit of oil with cabbage, however, although I might make soup instead. I have some ground turkey (bought yesterday), and so I might just make stuffed cabbage, although that is a bit labor intensive. However, I like it a lot.

Lars - You might try the oregano instead. Ir seemed to be in most of the curtido recipes I found. I was not sure I would like the combination but I do. I think my favorite is a cabbage/carrot/onion/radish combination with ginger though. In that case a little toasted sesame oil at serving is perfect.

Best non-mayo cabbage salad I’ve ever had comes from the North Woods Inn here in SoCal. You’ll get scads of links looking up ”North Woods red cabbage salad.” To say I get cravings for it is an understatement. Interesting something as simple as this can be so good.

I make Fred Harvey's cole slaw....google it!! But I omit carrots!

Cabbage, onion, vinegar sigar salt, dry mustard, pepper and celery seed!

chloebud, what a coincidence--we're heading out to SoCal next week and will be stopping to visit my elderly aunt. Wanted to take her to lunch and she recommended North Woods--her favorite restaurant. Now I know one thing I'll definitely be ordering!

teeda, definitely a coincidence! Just know they give you A LOT of food! DH and I often split something and are still stuffed. A full meal can include two salads, cheese bread, rice pilaf, baked potato and whatever entree you ordered.😳 My favorite lunch there consists of just their two salads…red cabbage salad, green salad with blue cheese dressing and their deeelish cheese bread…all you want of each.

Your mention of ginger reminded me of Chinese chicken salad, which was popular a few decades ago. This recipe uses a mix of cabbage and Napa cabbage.

https://www.recipetineats.com/chinese-chicken-salad/

Eileen, that sounds really good. Right now I’m having this for lunch…one of my favorite to-go salads from TJ’s.

Thanks for that info chloebud. I will order accordingly (your choices sound great). And hopefully my aunt will get another meal or two from any leftovers!

You’re welcome, teeda! Enjoy!

chloebud, I looked up that recipe, it sounds really good. I do have a head of green cabbage in the fridge and may try that anyway

Lars, even when I was in high school, boys didn't cook and girls didn't play sports. It was stupid, but that was how it was here. Now a lot of famous chefs and TV cooks are men, and they make millions, more power to them!

Annie

Annie, green cabbage is fine, too. There are so many knockoff recipes out there for it. I’ve found some decent ones but nothing that quite compares to the real deal. This recipe from The Spruce Eats came from the LA Times, circa 1990. Just know it’s not really fair to judge until you’ve had the real deal from the restaurant. I often make a run there to pick some up for takeout, such as on Saturday for the game on Sunday!👍🏻🏈

https://www.thespruceeats.com/red-cabbage-salad-recipe-1808700

It seems to me that the most universally loved cabbage recipes, no matter the style, are particularly sweet or sweet and sour. While I can appreciate them, the best I can remember, and only vaguely, and not sure if you'd call it a ”slaw” along cole slaw lines, or some other cabbage salad, was more mustardy/peppery, and if it had sugar at all, it didn't seem sweet.

@plllog I do have times when I crave sweet with veggies. Like pickled beet level sweet.

So far my variations on cabbage salad are more tangy than sweet. The cabbage and carrots (and whatever other vegetables) bring a certain level of sweetness. If I add sugar it is minimal.

I am planning on making another salad today. Not sure what version.

“Like pickled beet level sweet.”

Yum!👍🏻

Agmss, I totally get that. I haven't had the North Woods slaw, but I believe Chloebud on how good it is, and there are all those cole slaws with pineapple that people go gaga for, and KFC, for that matter. My mother made cole slaw mold that was tangy rather than overtly sweet, but there was some sugar in the jell-o. (People loved that cole slaw mold! Weird as it sounds...) But now I'm inspired to try to concoct mustardy-peppery and I'm not sure where to start. I don't like things that are too vinegary—they make me cough—so while I figure there has to be a vinegar base, it's not a primary flavor, but no other clues.

I think we need a pickled beet thread.

plllog - have you tried using seasoned rice vinegar on cabbage slaw? It's not as tart. Might be a good starting point.

My non Mayo slaw doesn't really have a recipe. I shred 1/2 head of cabbage and then chop. Add diced onion, 1/2 diced Cucumber, 1 diced Roma tomato. I add a good drizzle of Avocado Oil, Lemon juice, salt, pepper, onion powder and garlic powder. Serve cold.

Thanks, Seagrass! i was actually thinking of that as I was writing, because I use it in the Japanese salads from a Japanese family friend. Never with cabbage, though. Cabbages are easy come by, however, so when I'm healed up, I should definitely try. Thanks for the encouragement!

“I haven't had the North Woods slaw, but I believe Chloebud on how good it is…”

plllog, it really is good IMO and also hugely popular with lots of people. I should add it’s not for anyone wanting a sweet-ish slaw. This one leans much more tangy.