Celebrations equal fun and joy, and who can turn down more of that on any given day? This is why, though I’m not Irish, St. Patrick’s Day holds a special place in my heart. For years my mom and I would celebrate by dyeing our food green, despite the fact that it's not an actual tenet of the holiday—no disrespect intended to Saint Patrick. We didn't do it Chelsea Clinton-style with puréed spinach, we just used food coloring—lots of it. And we subjected all manner of foods to its artificial tint: scrambled eggs, pancakes, mashed potatoes, even boxed macaroni and cheese (perhaps I have Dr. Seuss to blame for thinking this was an appropriate thing to do to food?).
And if you make a batch or two of Green Cabbage Slaw (Krautsalut)—a slightly crunchy, slaw-sauerkraut hybrid—you too can be well on your way to enjoying slightly green food all week long. Here are 7 ideas to get you started:
Add it to a grain or green salad, or try one of Editor Ali Slagle's pressed salad combinations: Cucumber in half-moons + grated green cabbage + thinly sliced fennel + thinly sliced celery + grated ginger + cilantro (skipping the cabbage, as you'll just add in your slaw once the other ingredients are pressed).