cabbage salad

October – Simple Red Cabbage Salad with Lemon and Black Pepper
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October – Simple Red Cabbage Salad with Lemon and Black Pepper

Winter is the best season for cabbage as it is the sweetest during the cooler months of the year. The simplicity of this salad is misleading, the sum is much greater than the parts. I first read the recipe in “A Homemade Life: stories and recipes from my kitchen table“ by Molly Wizenberg. She too was surprised at how delicious the combination was when first prepared by her husband-to-be.

This goes together quickly, is very pretty, and gets tastier after marinating for a day. It’s the perfect side dish for sausages or a simple roast chicken. Molly suggests topping good toasted country bread with fresh goat cheese and a spoonful of the salad as a snack or quick lunch.

Red Cabbage Salad

  • 1 small head of red cabbage
  • 2 tablespoons olive oil
  • 2 tablespoons of lemon juice, freshly squeezed
  • 1 small garlic clove, smashed and minced
  • 1/8 teaspoon of salt.
  • 1/4 cup of finely grated Parmigiano-Reggiano
  • Freshly ground black pepper
  1. Make your dressing by combining the olive oil, lemon juice, salt, and garlic in a small jar. Shake to mix and set aside until needed.
  2. Trim any wilted outer leaves from the red cabbage, trim the root and wash away any dirt. Cut the cabbage into quarters. Using a sharp knife (a serrated bread knife works well), slice the cabbage as thinly as you can. Discard the white cores.
  3. In a large bowl, toss the cabbage with about half the dressing. Add the Parmigiano-Reggiano and toss again. Season generously with black pepper. Taste for salt and add more dressing as needed. (I usually add more grated Parmesan.)
Simple Red Cabbage Salad

Simple Red Cabbage Salad

We loved it as a side dish with turkey meatloaf, and it was good the next day with leftovers.

September in the Kitchen – Mexican Vegetable Salad
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September in the Kitchen – Mexican Vegetable Salad

Your mission, should you choose to accept it, is to create a salad for 50 people as part of a Mexican buffet supper. It should have crunch, be good with tacos and enchiladas, not wilt if it sits for several hours, be flavorful, colorful, and healthy, plus vegetarian with no avocados. The mission was not impossible. I accepted the challenge since after all I did offer; and it was for my good friend’s daughter’s engagement party.

First step, do some research on the internet. Unfortunately it yielded too many salads with avocado (the groom-to-be is allergic), black beans (too heavy with the rest of the menu), lettuce (sure to wilt), or mayonnaise (I don’t want food poisoning to ruin the celebration). No recipe was exactly how I envisioned the salad. What to do?

Cabbage and jicama

Cabbage and jicama

Shredded cabbage and jicama for crispness and sweetness.

Carrots

Carrots

Carrots for color and crunch.

Radishes

Radishes

Radishes and red onion for heat.

Sweet peppers

Sweet peppers

Sweet peppers for color and flavor.

Farmer's Market Corn

Farmer’s Market Corn

And fresh farmer’s market corn for creaminess and starch, to pull things together.

Shredded Vegetable Mexican Salad

Shredded Vegetable Mexican Salad

I don’t have an exact recipe. Cut the proportions by 1/4 for a smaller group. You won’t mind having leftovers!

Mexican Vegetable Salad (50 cups)

  • 2 heads of green cabbage, shredded
  • 10 carrots, shredded
  • 4 red onions, sliced
  • 3 bunches of radishes, sliced
  • 10 sweet peppers, sliced thinly
  • 1 very large jicama, sliced thinly
  • 8 ears of corn, cooked slightly (4 minutes each in the microwave)
  • Chopped fresh cilantro for garnish and flavor at the end, 1-2 bunches

Now on to the dressing, I wanted something tart but with a touch of sweetness and some heat as well. I think the combination of lime juice, olive oil, honey, cumin, cilantro, garlic, and jalapeño will do the job.

Mexican Honey-Lime Dressing (makes 4 1/2 cups)

  • 10 cloves of garlic, minced
  • 3 jalapeños, minced
  • 6 tablespoons of honey
  • 1 rounded tablespoon of ground cumin
  • 1-2 tablespoons of kosher salt (taste)
  • 2 cups of lime juice (about 12 limes)
  • 2 cups of olive oil
  1. Chop the garlic and jalapenos finely (I used my food processor)
  2. Mix with the honey, add the cumin and salt.
  3. Whisk in the lime juice.
  4. Whisk in the olive oil.
  5. Prepare this several hours ahead and refrigerate to give flavors time to

I did all of the above in the large food processor. Be careful that your own doesn’t overflow (mine did). If you make a large quantity I recommend two batches.

Mexican Vegetable Salad

Mexican Vegetable Salad

And I’m saving the best part till last…this is fantastic as a left over. It keeps well, is wonderfully crunchy for lunches, and makes a wonderful Mexican fried rice.

  • Heat a large skillet on medium-high heat.
  • When hot add a slurry of olive oil, about 3 tablespoons.
  • Cover the bottom of the skillet with leftover rice (brown or white), I made about a 1 inch layer. Add some leftover meat if available on top (I had some sausages from Sunday super).IMG_3514
  • Let the rice brown for several minutes until it turns crusty on the bottom, then stir it up.IMG_3515
  • Add the Mexican vegetable salad, a few good sized handfuls. Saute for a couple of minutes, you want the vegetables to still be crisp.
  • Add some dressing for flavor.IMG_3516
  • You could add a poached or fried egg on top, or grated cheese, or cubes of feta, or avocado, or cilantro. Use what you have in your kitchen and your taste favors that day.

I am going to take this dish to Fiesta Friday sponsored by Angie of the Novice Gardener. This week’s co-hosts are

Fiesta Friday

Fiesta Friday

Please come visit all the yummy food that has been prepared by the talented cooks who are part of the party. Angie from the blog The Novice Gardener is our host. The fiesta is co-hosted by Judi @ cookingwithauntjuju and from Quinn @ Dad Whats 4 Dinner.