I had a bunch of cabbage in the fridge awhile back, so I need a fast, quick, and preferably yummy way to eat it up. Thanks to my trusty Android Epicurious app, I found this neat little recipe that I thought I'd share with you! I pretty much made it as is, but added more mustard to taste, and I also used Taiwanese cabbage, which I prefer for the slightly sweeter taste. Super fast to make and uber healthy, this salad definitely tastes better if you make it the night before.
- a 1 1/2-pound piece white or green cabbage
- a 1/2-pound piece red cabbage
- 1/21/3 cup packed fresh flat-leafed parsley leaves
- 1 1/2 teaspoons Dijon mustard
- 2 1/2 tablespoons red-wine vinegar
- 3/4 teaspoon salt
- 5 tablespoons extra-virgin olive oil
4 comments:
Oh my god that looks tasty. Definitely need to scrounge around my fridge to find some cabbage.
oh yum. anything with vinegar and dijon mustard must be delicious!! i would've never thought cabbage would work. i've always thought that's something that has to be eaten hot.
The vinaigrette sounds so yummy. Remind me to make this if you ever see me bored and hungry on twitter. Thanks. ;)
xo
Oooo, that sounds good. My mom's answer to cabbage was apple-cider vinegar, mayo, onions and black pepper. It was good, but turned something healthy into something unhealthy--too much mayo. She did the same to cucumbers, but in different proportions so it tasted different...a litle sweeter.
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