I didn’t name this salad, but it is, in fact, dazzling. The colors are beautiful and my son, who normally won’t touch raw cabbage, loved it. This recipe comes from a book called Greens Glorious Greens! by Johnna Albi and Catherine Walthers. I altered it just a bit, but I’ll write the recipe mostly as it was originally offered. One of the great things about this salad is that I know it will be even better tomorrow after the cabbage really has a chance to soak up the yummy marinade.
- 3 cups finely shredded red cabbage (this is about 1/2 a medium head of cabbage)
- 1 red pepper (I would omit during the Winter, as bell peppers aren’t in season; also, I would use yellow for a little more color)
- 1-2 carrots (julienned or shredded)
- 1/2 cup finely minced fresh parsley
- 3 scallions, white and green parts finely sliced on the diagonal (very finely minced red onion would also be good)
- 2 Tablespoons brown rice vinegar
- 1 Tablespoon balsamic vinegar
- 1 teaspoon fresh ginger juice (grate about a tablespoon, then squeeze the juice out; I took the lazy way and just threw in a few slices)
- 1 Tablespoon fresh lemon juice
- 1 teaspoon maple syrup (I used agave)
- 4 Tablespoons oil (I used extra virgin olive oil)
- 1 teaspoon tamari or sea salt to taste (I picked sea salt)
Garnish with toasted sesame seeds
Place the vegetables in a bowl. Mix the marinade ingredients, toss with the veggie mixture and set aside. Toast the sesame seeds in a small, dry skillet over medium heat until they start to pop and smell delicious. Sprinkle on the salad just before serving. Enjoy!