PHOTO: ROGER DOIRON
A sprinkle of chopped sorrel leaves add a lemony tang to this cabbage salad recipe.
6
SERVINGS
A drawback to serving cabbage raw is that it can be too crunchy for some people’s tastes. This simple cabbage salad recipe addresses the problem by instructing cooks to salt the cabbage first, let it sit awhile, and then add the dressing.
Ingredients
- 1/4 head white cabbage, cored and shredded
- 1/4 head red cabbage, cored and shredded
- 3 carrots, peeled and shredded
- 3-4 sorrel leaves, chopped (optional)
- 1 tbsp salt
Dressing
- 1/4 cup olive oil
- 2 tbsp vinegar or lemon juice
- 1 tbsp fresh parsley leaves, chopped
- Salt and pepper to taste
Directions
- Combine shredded cabbages, carrots, and sorrel in a colander. Toss with at least 1 tablespoon salt so that leaves exude moisture. 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, vinegar, salt, and pepper. Garnish with parsley.
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