Cabbage is a thrifty vegetable -- it's not up getting named to any most popular lists these days, like another vegetable who needs not be named. Before you discount cabbage, we'd like you to give it a chance. Stuffed cabbage is nice, but we're not going to do that tonight -- instead, let's delicately shred our cabbage with carrots into refreshing no-mayonnaise-in-sight slaw. You're on a roll, you've created a slaw that belongs nowhere near a pastrami sandwich, don't stop there. Now let's top our slaw with sweetly sauteed shrimp. Woop -- you have yourself a satisfying dinner in five steps.
1 pound shrimp, shelled and deveined
1/4 cup fish sauce
1 tablespoon fresh oregano or marjoram, chopped
1 teaspoon finely grated fresh ginger
2 tablespoons miso paste
3 cups finely shredded cabbage (about 3/4-pound cabbage)
1 large carrot, peeled and cut into very thin matchsticks
1 tablespoon black sesame seeds, toasted
We're assuming you have olive oil, sesame oil, garlic, rice wine vinegar, honey, and pepper. If not, be sure to pick those up, too!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now