Winter Slaw


I rewrote the recipe for tekka such that the only required ingredient is ginger root. For every other ingredient, a possible substitute is given (or you can just opt out of that ingredient). However, if you do not include cabbage, you probably can’t call it a “slaw.”


  • 1 teaspoon grated ginger
  • 2 tablespoons sesame oil (or substitute first cold pressed olive oil)
  • 1 minced onion
  • shredded carrots and/or shredded parsnip (about 1/2 cup)
  • 1/4 of a green cabbage, shredded
  • 1/4 of a purple cabbage, shredded
  • 1 orange: use juice and grated rind (or substitute another citrus fruit, but if you use a lemon, you may want to add something to sweeten the recipe)
  • 1 tablespoon barley miso diluted in a little water (optional, but it does add a lot to the flavor)

Heat the oil in a pan and sauté the vegetables in the following order: onion, carrot and/or parsnip, cabbages.
Squeeze juice from the orange over the vegetables. Add the ginger.
Cover with a lid and simmer on a low flame for about 15 minutes.
Add the diluted miso and cook for 3 minutes.
Add the orange rind and stir gently.

This is nice warm, but I can easily gobble it up at room temperature, too. Great flavor.

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6 thoughts on “Winter Slaw

  • However, if you do not include cabbage, you probably can’t call it a “slaw.”
    This reminds me of when my then two-year-old son asked his grandmother for a piece of “apple pie but without the apples”. He couldn’t understand why all the adults at the table were amused…

  • It’s wonderful that you can find one recipe and then go off and make your own. But what I especially loved about the tekka is that it’s a condiment and can last quite a while – and be added to almost anything.

    But I also love cooked cabbage – you can get pickled ginger in the States (without sugar) that also does amazing things to all my cabbage dishes.

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