Posted June 5, 2013
By Susan M. Selasky, Detroit Free Press
Know your cabbage: Cole slaw is the workhorse of summer salads, and at the heart of it is cabbage. A cruciferous vegetable, cabbage is typically low in price and high in vitamin C.
When it comes to cole slaw, no matter whether you like a creamy dressing or an oil-vinegar one, you can use a variety of cabbages for interesting colors, tastes and textures.
The leaves of green cabbage range from creamy white to green and have a good crunch factor. Savoy cabbage has leaves that are dark to pale green with a crinkly appearance. Napa cabbage has pale green, crinkly leaves with stems that are crunchy like celery.
Broccoli is in the cabbage family and also is a good addition to cole slaw. You can buy a bag of it already shredded or shred or grate a trimmed broccoli stalk using a box grater or food processor.
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