Sauteed Red Cabbage Salad
Recipe this week courtesy of Sam and WWOOFer gang!
2 tbs olive oil (or bacon grease)
1 small onion
1 red cabbage
1/2 cup grated turnip
1/2 cup grated carrot
1/3 cup apple cider vinegar
2 tbs sugar
1 tsp ground mustard seed
salt & pepper
Heat oil (or prepare bacon) in a medium sized sauté pan
Add onion and cook till translucent
Stir in shredded cabbage and cook 3-5 minutes, until it wilts.
Add apple cider vinegar and stir to coat.
Add sugar, stir, and cook for 10 more minutes.
before serving stir in 1 tsp ground mustard, and salt & pepper (to taste)
top with grated turnips and carrots (and crumbled bacon, if you’re into that sort of thing)
Cabbage & Lime Salad with Roasted Peanuts
Smittenkitchen.com recipes strike again!
1/2 small red cabbage, trimmed, cored, and shredded (about 6 cups)
1/2 small green cabbage, trimmed, cored, and shredded (about 6 cups)
1 tablespoon kosher salt, plus more to taste?1
bunch fresh baby spinach, stemmed and cut into 1/2-inch wide ribbons (about 4 cups loosely packed)
1/4 cup fresh lime juice (from about 2 small limes)
1 tablespoon Dijon or other salty prepared mustard
1/2 teaspoon ground cumin
1/4 cup peanut oil
1/2 cup roasted unsalted peanuts, coarsely chopped
Freshly ground black pepper
In a large bowl, toss the shredded red and green cabbage with the salt. Transfer the cabbage to a colander and let it drain for two hours. (I was in a rush and did this in one. It was still nicely wilted, but of course could have been even softer.)
Put the salted, drained cabbage back into your (rinsed and dried) large bowl and add the spinach. In a medium bowl, whisk the lime juice, mustard and cumin together. Add the peanut oil in a thin stream, whisking constantly until the ingredients are thoroughly emulsified. Toss the salad with the dressing and add the roasted peanuts. Season to taste with salt and pepper.
This salad is best served immediately.
Basic (Non Mayo) Cole Slaw Dressing:
1/3 cup Sugar
1/2 cup Rice Vinegar
1/2 tsp. Salt
Toss chopped cabbage, grated carrots, thinly sliced red onions, and cranberries in with this and let it sit for 2 + hours before serving. It’s a goodie