A sprinkle of chopped sorrel leaves add a lemony tang to this cabbage salad recipe.
PHOTO: ROGER DOIRON
A drawback to serving cabbage raw is that it can be too crunchy for some people’s tastes. This cabbage salad recipe addresses the problem by instructing cooks to salt the cabbage first, let it sit awhile, and then add the dressing.
1/4 head white cabbage, cored and shredded
1/4 small head red cabbage, cored and shredded
3 carrots, peeled and shredded
A few sorrel leaves, chopped (optional; adds a great lemony tang)
Salt as needed
Olive oil to taste
Black pepper to taste
Vinegar or lemon juice to taste
2 tbsp fresh parsley leaves, chopped
Combine shredded cabbages, carrots, and sorrel in a colander. Toss with at least 1 tablespoon salt so that leaves exude moisture within 10 to 15 minutes. Let sit an hour or two, pressing out moisture with your hands.
Taste the mixture. If it’s too salty for your liking, rinse and spin dry. Toss with oil, pepper, and either vinegar or lemon juice. Garnish with parsley. Serves 6.
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