Asian Style Cabbage Slaw

One might say I have a thing for Martha Stewart. Fun fact? I used to write for a Martha Stewart fan blog and her team still sends me monthly copies of Martha Stewart Living magazine, one of my first and undoubtedly most exciting perks of food blogging. When people try to compare me to Martha Stewart though, I have to remind them that I hate to clean and organize, I can’t hang a picture on my own, I need professional help buying end tables and I’ve manage to kill both chrysanthemums and my mint plant. No one kills mint. 

All of the Martha Stewart-ness I have is channeled into cooking, and even then, my food tastes good, but it doesn’t always look pretty. If you’re also afflicted with lack of presentation skills when it comes to your cooking, then your best bet is to skip the rainbow cakes, filo dough and tightly rolled spring rolls.  Opt for dishes that you can customize and change so that if they differ from what you desired, you can only be pleasantly surprised.

This particular recipe was derived after I ordered something very similar from a local vegetarian tapas restaurant that I absolutely love. They have small plate dishes from all different cuisines, from Korean bulgogi made with tofu to Italian eggplant caponata to Indian saag paneer. It’s a perfect place for a group or for the simply indecisive. Or for recipe inspiration on the days when you impulsively bought a head of savoy cabbage from the farmer’s market but you have absolutely no idea what to do with it.

I was all set to whip something up with what I had in my pantry, but then I started browsing and found a perfectly delicious Martha Stewart Living recipe. Why mess with what works?

Add more or less sriracha to make this as spicy as you do or don’t like. This is best as a side with barbecued chicken or seafood, but to make it a main dish. add some grilled chopped chicken or shrimp and you’ll have a hearty salad.