CABBAGE SALAD with Apple, Pecans, and Raisins

Yield: 
4 - 6 servings

This salad is basic fare but very special in its own right, thanks to a well-rounded combination of six key flavors: sweetness from carrot, maple syrup, and raisins; sourness from apple and vinegar; saltiness from celery and salt; bitterness from cabbage and parsley; astringency from apple, cabbage, and walnuts; and pngency from onion and cabbage.

Ingredients: 

2 tablespoons cider vinegar
1 1⁄2 tablespoons extra-virgin olive oil
1 1⁄2 tablespoons hempseed oil, flaxseed oil, or additional olive oil
1 tablespoon maple syrup
1 teaspoon salt
1⁄2 teaspoon ground fennel
2 cups finely chopped green cabbage
3⁄4 cup finely chopped red cabbage
1 apple with peel, finely diced
1 carrot, scrubbed, quartered lengthwise, and thinly sliced
1 stalk celery, thinly sliced
1⁄2 cup chopped fresh parsley
1⁄2 cup chopped pecans or walnuts
1⁄2 cup raisins
1⁄4 cup thinly sliced sweet or red onion

Assembly: 

This salad is basic fare but very special in its own right, thanks to a well-rounded combination of six key flavors: sweetness from carrot, maple syrup, and raisins; sourness from apple and vinegar; saltiness from celery and salt; bitterness from cabbage and parsley; astringency from apple, cabbage, and walnuts; and pungency from onion and cabbage.

1. Put the vinegar, olive oil, hempseed oil, maple syrup, salt, and ground fennel in a medium serving bowl and whisk until well
blended.
2. Add the green cabbage, red cabbage, apple, carrot, celery, parsley, pecans, raisins, and onion and toss until well combined.
Serve at room temperature or chilled.

Stored in a sealed container in the refrigerator, Cabbage Salad with Apple, Pecans, and Raisins will keep for 3 days.

Variation: Broccoli Salad with Apple, Pecans, and Raisins:
Replace all or part of the cabbage with an equal amount of finely chopped broccoli florets and tender stems.

 

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