Cabbage is not used much around my place so here’s my workaround. It’s refreshing and satisfying.
Salad
Jicama, peeled
Fennel, bulb only
Carrots, peeled
Kohlrabi, peeled
Broccoli stalks, peeled
Black sesame seeds (optional)
Using a food processor, grater or mandolin, julienne or grate some combination of these ingredients in a proportion you feel like. Dress the salad for about 10-15 minutes and chill. Sprinkle with black sesame seeds before serving.
Jicama is neutral, carrots add sweetness, fennel crunch and broccoli an earthy flavour.
Dressing
1 tbsp champagne vinegar or rice wine vinegar
1/2 tsp dijon mustard
1 tbsp honey (more or less to taste)
1/2 tsp fennel seeds, gently pounded
Kosher salt and freshly ground pepper, to taste
Put ingredients in a bowl or jar and shake. Let sit for 10 minutes to combine.