Sunday, October 27, 2013
What do I do with all of this cabbage?
I bought some red cabbage for another dish I was making and my organic produce for the week included a head of green cabbage. What do I do with all of this cabbage?
I pulled out my favorite cookbook "Nourishing Meals" by Segersten and Materre and make the Orange Wasabi Cabbage Salad on p.222. The family loved it! We wanted it a bit more tangy so I added more apple cider vinegar to taste.
3-4 cups of thinly sliced green cabbage
3-4 cups of thinly sliced red cabbage
4-5 carrots, peeled or shredded
3-4 green onions, sliced into thin rounds
1/2 cup fresh squeezed orange juice
1/4 cup extra virgin olive oil
2 tablespoons of apple cider vinegar or coconut vinegar (I used 4)
2 tablespoons wasabi powder (I had paste so used 1 tablespoon)
1/2 teaspoon Herbamare (I used 1/4tsp sea salt with 1/4 teaspoon mixed herbs)
For a fast prep I ran everything through a food processor using the shredding disk and put it in a large bowl.
Prepare the dressing in a small bowl by whisking the ingredients for about a minute. Pour dressing over the salad, toss and serve.
I had the salad the next day and it was not soggy but soaked up the great dressing!
Enjoy! - Janet :)
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