I love a good salad: spinach, feta, and tomato; poached eggs and greens; warm tomato salad with soft goat cheese.... all are favorites of mine. But lately, I've fallen into a bit of a rut. We are always being told to eat our vegetable "colors" for the health benefits, and I'll be honest, I tend to stick to the well known - greens, reds, and well.... more greens. It was time to branch out. It was time, as my Ukrainian Babba Dina used to say, "eat kapusta, be strong like bull"! I was ready to break out the purple cabbage!
Colorful Cabbage Salad is really a treat for the eyes as well as very healthy for the soul. Fresh yellow, red, and orange bell peppers are mixed with purple cabbage, carrot "curls", scallions, cilantro, and toasted sesame seeds. Tossed with a terrific balsamic vinaigrette and you now have a great salad on the go or as a fresh side dish to any meal!
Colorful Cabbage Salad
makes 8-10 servings
1 medium head of purple cabbage, with the first 2 or 3 outer leaves removed
2 medium carrots, peeled
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
small handful of fresh cilantro, washed & finely chopped
3 tablespoons toasted sesame seeds
With a sharp knife, chop the stem of the cabbage off and then cut into quarters. Slice the core out of the cabbage with a diagonal cut of the knife and then roughly chop the remainder. Place into a large bowl.
Peel the carrots and then with the same peeler, create carrot "curls" or shavings. Add to the large bowl. Wash, dry, and seed the peppers. Cut the peppers into very fine strips and add to the bowl. Wash & dry the scallions and discard the upper quarter of the green portion. Cut off the root tip and then cut the remaining on a bias, about 1/4 inch chop. Toss in the bowl.
In a small skillet over medium high heat, add the sesame seeds to toast. Keep a very watchful eye on the seeds and remove from the heat once they've become a light brown. Add to the large bowl.
Add dressing and toss well.
makes about 1/2 cup
2 tablespoons honey
2 tablespoons dijon mustard
2 tablespoons extra virgin olive oil
2 tablespoons aged balsamic vinegar
salt & pepper to taste
combine all the ingredients into a small mixing bowls and whisk to combine. You can adjust the acidity by adding more vinegar if needed.