8.21
APPLE AND CABBAGE SALAD
I needed a fresh and crunchy salad for my Rosh Shanna dinner that had several “heavy” elements and this is what I came up with. The day I took the photo I had not used kale or spinach and neglected to cut the scallions into thin sticks but it was still very yummy.
Subsequently when I made chicken sandwiches, I used some of this salad in the sandwich along with the lingonberry sauce I served for that dinner. Wow, it was yummy. The dinner as well as the sandwiches of course.
This has become a “go-to salad” when I am not making a garden or Csaesar salad.
Servings: 8
Measure out and prep:
green cabbage - 1/2 small head (4 c) core removed, thinly sliced (use a mandolin if you have)
green apple - 1, cut into matchsticks, a tart apple
kale leaves - 1 cup torn or I prefer ¼ x 2” chiffonade or spinach
Scallions – 1 fat one or 2 medium, ¼" x 2” cut finely with very sharp knife
Dressing:
Fresh lemon juice - 2 T
Olive oil - 3 T, the good stuff
Kosher salt – 1 t or more to taste
Black pepper – ½ t fresh ground or more to taste
Dijon mustard – ½ t
Garlic – 1 t grated or pressed
Parsley – 2 t finely minced
Caraway seeds – ¾ t powdered (optional)*
Toast caraway seeds in a dry small skillet over medium heat, tossing until fragrant, about 1 minute, cool and freeze for a few minutes before crushing with a mortar or grinding into powder, the freezing helps to grind or crush easier and faster.
Make dressing by whisking all the ingredients together, immersion blender works.
Place produce in a bowl of ice water as you prep them for 20 minutes, drain and spin or pat dry with kitchen towels.
Refrigerate uncovered until ready to serve, about 2 hours.
Toss produce with the dressing to coat well. Refrigerate any left to use another time. lasts about 7 days in refrigerator.
Serve with any meat or fish as you like. This is a wonderful side dish that is fresh, crunchy and tasty.
*if you can, add the carraway which goes well with the cabbage.
Enjoy!