Japanese Vegetable Pancakes

(from smittenkitchen.com)
Our Interpretation:
10-12 cups of shredded vegetables ( turnips, radishes, kale, carrots, cabbage, scallions, broccoli, scapes... really anything!)
1-2 tsp Salt
1/2 cup flour
6 eggs
Oil for frying (we used olive oil)

Dipping Sauce: follow recipe on smitten kitchen

Process: Shred veggies, toss with salt and flour so that all of the veggies are evenly coated. Whisk eggs, and add to veggie/flour mixture. Make pancakes of whatever size you like, heat oil in pan, fry pancakes for a couple minutes on each side, making sure to press them down gently in the pan.

Plain and Simple Coleslaw

1 head of cabbage, sliced as thin as possible
2 carrots, shredded
1 t. salt
2 T Olive Oil
2 T. Vinegar - Apple cider goes best with green cabbage, red wine or balsamic with red cabbage

Combine the cabbage and carrots with salt in a large bowl. Toss to incorporate the salt and let stand for 10-15 minutes to release the water from the cabbage. Add the oil and vinegar and toss to thoroughly coat everything. That's it! You could add a teaspoon of dijon mustard if you like, but either way you're in for a delicious salad that keeps getting better in the fridge.

Asian Noodle Salad

1 (12 oz) package of Soba noodles
1/3 cup toasted sesame seeds
1/3 cup chopped cilantro
2 cups chopped red cabbage
1/4 cup chopped chives
1 cup diced cucumbers

3 tablespoons toasted sesame oil
4 tablespoons tamari
4 tablespoons balsamic vinegar
3 tablespoons maple syrup

Cook soba noodles according to package instructions. Drain and cool well. Place in large bowl. Combine dressing ingredients in a bowl and whisk well to combine. Pour dressing over noodles and toss with sesame seeds, chives, cucumbers and cabbage. Serve immediately or chilled until ready to eat.

Chop Salad

From member Pete Racer:

Cabbage- salt after chopping. 
Scallions, Sweet Onions- whatever is in season
Fresh herbs
Bell peppers

Chop all vegetables finely, roughly the same size. Feel free to add or subtract any of these vegetables. For a dressing, a simple oil and vinegar works well. Sometimes I add a little bit of honey too. 

Salted Cabbage Slaw

Olive oil
Vinegar (we usually use apple cider) or lime juice

Slice cabbage into ribbons. Salt generously and toss with your hands. Let sit for at least 10 minutes. Mix in some olive oil and cider vinegar and top with fresh ground pepper. Eat along side of almost everything!