Sketching Out Blog: Sketches of art, watercolor, photos, recipes, books, interviews, Jewish topics, and Highland Park, New Jersey

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.

magiceye says

seems yummy
looks delicious too!

Ilana-Davita says

This looks great. I'll have to try it one of these days.

Mrs. S. says

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...

Jew Wishes says

Nice looks delicious. I will definitely try the recipe one day.

Louise says

This looks wonderful. I'm going to print it to try it--hopefully soon!

Klara Le Vine says

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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