Simple Summer Salad of Cabbage

This is all I want to eat when it's hot out.  I think it would probably work well with grated carrots or beets but I havent tested it... yet.  Because it's summer and it's too hot, I mix everything in one bowl, the same bowl that I will serve it in.

Simple Cabbage Salad

quantity depends on size of cabbage

1 medium to large head of cabbage, sliced thin

2 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon dijon

1 1/2 teaspoons honey

salt

If your cabbage was small, then you might want to half the ingredients.  You can mix the dressing in the bowl first and add your cabbage or add the cabbage first and spoon the ingredients over it, then mix together or use a small bowl to mix the dressing first.

Simple slaw

This is the best slaw!  It's great for people that think they dont like mayo since the mayo gets a little lost with the other ingredients.  It's great with any combo of cabbage, kale, carrots, and/or beets.

Simple Slaw
Serves 6

3/4c cup mayonnaise
2 tbl lemon juice
2 tsp soy sauce (use gluten-free soy, if you need)
1 tsp garlic

1 medium bunch of kale shredded
2-3 carrots, grated
2 cups of red cabbage, grated
1 beet, grated

peanuts, handful (optional)

Asian Slaw

This is my 6 year old's favorite slaw.  The fish sauce makes it salty and I bet that's why he likes it.  I find it refreshing and light (it's mayo free!) plus it's insanely simple.

Asian Slaw
(serves 3-4 as a side)

1 cloves garlic, crushed (optional, I often skip it)
3 Tbs fish sauce
1 TB fresh lime juice
1 TB rice wine vinegar
1 TB sugar

3-4 cups shredded cabbage and carrot
1/4 cup cilantro (optional)

Mix everything together.  Pour over shredded cabbage.  Enjoy.

Roasted/Grilled Cabbage Steaks

Cabbage!  This is an insanely easy side dish and slightly addictive.  It would be fun to try it again with spices and/or garlic but it was simple and fast with just a sprinkle of salt.

Roasted Cabbage Steaks
(found on a friend's facebook wall without a source.  I've modified it a bit)

1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Preheat oven to 400F (I rushed it with speed convection on 400 and cut the cooking time in half) and spray a baking sheet with non-stick cooking spray (or use a silpat). Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices (only needed if grilling)
Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.  This is the time to sprinkle garlic and/or herbs as well.
Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!