Photo: Tara Donne; Styling: Alistair Turnbull
Hands-on Time
17 Mins
Total Time
1 Hour 27 Mins
Yield
Serves 8 (serving size: 1 cup)

To give this slaw zing as a foil to braised beef, Smillie wilts cabbage in brine and then massages it with an acidic vinaigrette, softening the leaves' snappy bite.

Recipe adapted from Slow Fires. Copyright 2015 by Justin Smillie. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. $40, 320 pages.

How to Make It

Step 1

Combine 4 cups water and salt in a large bowl; stir with a whisk until salt dissolves. Add ice. Place cabbage in bowl; let stand 1 hour, tossing frequently. Drain cabbage; pat dry with paper towels. Tear into 2-inch pieces.

Step 2

Combine vinegar and next 4 ingredients (through fish sauce) in a large bowl, stirring with a whisk. Add cabbage; toss to coat. Let stand 10 minutes. Sprinkle with parsley, chives, and pepper.

Recipe adapted from Slow Fires. Copyright 2015 by Justin Smillie. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. $40, 320 pages.

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