This will make loads of cabbage slaw which you can use for these killer fish sandwiches, as an afternoon snack, barbecue side or salad topper. You’ll be surprised how fast a full batch goes. 

Garlicky Green Cabbage Slaw

1 head green cabbage
4 large cloves garlic
2 lemons
1/2 teaspoon Kosher salt
4 – 5 tablespoons extra virgin olive oil

Stand cabbage on its base and slice through top to bottom so you have two even halves. Then lay one side face down, with the bottom of the stem facing you, and slice through the middle to, again, make two even halves. Take one quarter and, with the stem again facing you, take one hand and place it on the cabbage quarter to hold it steady. Angle your knife so the blade hits the bottom corner of the cabbage, a few inches above the cutting board, straight-on. The handle of the knife will be cocked towards your other hand while the tip of the knife will point out. Slice through the cabbage at a 45° angle to remove the core. You’ll have a pyramid.  Remove one or two layers of the outer leaves and slice the cabbage thin as you can. Add shreds to a big bowl.

If you are right-handed, you likely started with the left side of the cabbage half. Just flip the right side of the cabbage half so the stem is pointing away from you and repeat the process. Prepare the other cabbage half the same way.

Mash garlic cloves into a paste using a mortar and pestle or by finely chopping cloves and then scrapping the point of your knife, pressing down on the tip with your other hand, through the melee until a paste forms. Add to a small bowl and then add juice of two lemons and salt. Whisk to combine. The salt should dissolve. Pour in extra virgin olive oil in a steady stream, consistently whisking as you go. Once dressing is combined – so you shouldn’t see any oil droplets in there – add to mound of shredded cabbage.

Using your hands, scrunch cabbage until the dressing is evenly dispersed throughout and cabbage is a bit limp. You’ll be surprised how the dressing transforms the volume. The salt draws moisture out of the cabbage too which will help. If you keep the slaw overnight or for a couple days, you may notice more liquid in the bottom of the bowl than you do now for this reason.

This will also make loads of slaw, of which you will need just a bit for the fish sandwiches. Use the rest for afternoon snacks, barbecue sides and salad toppers.