This salad takes its queue from traditional cole slaw. Submitted by Priscilla via e-mail.
2 pounds finely shredded green cabbage, about 1/2 head
2 teaspoons Kosher salt
1/4 cup Sherry or red wine vinegar
2/3 cup walnut oil or peanut oil
1 tablespoon chopped white onion or shallots
2 Tablespoons hot water
salt and a generous amount of fresh ground black pepper to taste
1/3 pound of lean bacon, cooked and crumbled (optional)
1/2 cup large walnut pieces
4 sprigs of fresh parsley chopped
2 teaspoons of fresh chopped chives or 2 scallions trimmed and diced
1. To prepare the cabbage; toss it with the kosher salt and place in a colander to drain for 15 minutes. After 15 minutes, dry the cabbage in paper towels to remove excess moisture.
2.For the dressing, combine the vinegar, onions or shallots, salt and pepper in a blender. Blend. Add the oil and blend to emulsify the dressing. With the machine running, add the hot water. This will help keep the dressing from separating.
3.Toss the cabbage with the dressing. Add the optional cooked bacon. Divide the salad among 6 or 8 plates. Top with the walnut pieces, fresh chopped parsley, and scallions or chives.
Source: Priscilla, Chester, Connecticut
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