Hello and welcome to today’s Stories from Catbird Cottage!
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I’m packing ingredients, tools, and my swimsuit to lead a foraging and cooking retreat this weekend, so I’ll just get right to it. Ditch the mayo, go for flavor that refreshes - it might even give you a little *smack* - and make this slaw all summer long.
This is the salad you didn’t know you needed. Once you make it I guarantee, you’ll swoon, too. It is everything: crunchy, juicy, bright, moments of sweet, gives a sharp punch, plus a little heat. The idea emerged from my love of snap peas and the ever-undersung cabbage. I adore Nuoc cham sauce and figured, after bathing this crispy mushroom salad and hearing the rave reviews, this dressing could do lots more. Dates are the wild card in this slaw, imparting a helpful sweetness to complement the garlic and fish sauce pow-pow.
My dates were admittedly older, which meant they were not as pliant and there was more crystallization on their surfaces. This was actually a benefit as they retained some textural contrast once we dove in. Whether your dates are older or fresh, this slaw will be great.
The slaw will collapse considerably the longer it soaks up the citrusy, zippy dress, and the dates “melt” into the salad, delivering pockets of sweetness. If this slaw is your side for a grill feast, get everything prepped and reserve the vinaigrette separate from the slaw elements, then toss everything together 15-20 minutes before serving.
Here at Catbird Cottage, this batch has provided wonderful eating for a few days. The juiciness - and sharpness - make a terrific accompaniment to richer and denser foods like frittatas, rice, grilled meats, or tossed through noodles for a terrific summery pasta salad.
Cabbage slaw with dates + snap peas
salad
8 oz snap peas, fibrous seams removed and sliced thinly on a diagonal
1 head green cabbage - about 1 1/2 lbs - sliced thinly on a mandoline
6 dates, pitted and sliced into thin long strips
1/3 cup coarsely chopped cilantro
1/2 Fresno chili, sliced into thin rings, or a half-and-half spicy and milder chilis, such as Serranos or Jalapeños
Flaky salt, to garnish
dressing
6 tbsp sunflower or other neutral oil
3 tsp fish sauce
2 tsp honey
4 tbsp fresh lime juice - this was two limes over here
2 garlic cloves, finely grated on a microplane
Here’s how I remove the seams on the peas -
In a large bowl, mix together all dressing ingredients until emulsified. Taste and adjust seasoning as needed.
Add the cabbage, peas, dates, cilantro, and chilis and toss until all are well coated in the sauce. Sprinkle flaky salt on top, taste again, and adjust as needed. This slaw is versatile, and dare I say it, addictive. Serve it alongside all your summer favorites! Drop a line in the comments and let me know how you served it.
This summer brings various events to celebrate the season! Here’s two you should know about:
Grow With Me, an immersive day here at Catbird Cottage. This experience will be bursting with beauty and ways to expand your own foraging, gardening, and cooking knowledge, with dedicated time for hands-on experience and “ask me anything” moments. There is a garden tour, cooking class, and, the day culminates in a leisurely 3-course feast together on our hillside. June 29th, limited space - reserve your spot here.
On August 3rd, join us at Everlasting Mystique, a Feast. This is a collaborative dining experience with the uber-talented couple Hort & Pott, at their beautiful Arkwood estate.
Guests will gather at the estate for aperitivo hour and nibbles, then meander to the garden house for a fully curated dining experience. Todd is creating a a collection of ceramic dishes just for the event, and Carter will cast vessels that evoke the collective ancient past. The whole space will dazzle with reliquaries, flowers, and the lushness of late summer’s magic. I’ll be serving a multi-course family style feast, with vegan and gluten-free options throughout. This event will be like *no other* and is limited to 24 guests. I’m sharing the link for tickets here, before we put word out to the general public. Looking forward to having you at the table!
Happiest warmer days, juicy eating, and flowers abounding. xo