This is the latest cold salad that we thought was real good. Cabbage salads are versatile because when they're fresh, you can cobble together all sorts of different dressings that complement the bright, crunchiness. Even how bulky or finely you cut up the veg (by hand, with grater or food processor), can change the nature of the whole thing.
the VEG:
head of cabbage, chopped finely
couple carrots grated
a few scallions, minced AND/OR shallots
basil or parsley, chopped
the DRESSING:
each ingredient is adjustable to taste.
It's more exciting for me to taste and adjust as I go, than measure out each ingred.
couple tablespoons mayo (or buttermilk)
olive oil
lemon juice
apple cider vinegar
dash of sharp mustard or a smidge of dry mustard
salt and pepper
It's all somewhat standard. Using what's on hand right now. My favorite kick is toasting MUSTARD or CARAWAY seeds in a dry skillet for a few minutes until they are browned and aromatic. Toss those babies on at the end and let the flavors meld for a couple hours. Good in a sandwich too.
We'd love to trade some recipe ideas. pass them around.
adios for now, flip
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