Currently viewing the tag: "savoy cabbage"
Although I usually wouldn’t use chard raw, kale salad got me wondering. If the chard is very tender and the leaves are smaller, they are perfect for this. If they are larger and thicker, and eating some raw makes your teeth feel sort of furry, wait for another time to make this. Serve this as a salad on its own or as a side to cider braised pork chops, ham steak, or sausages.
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Although if pressed I’d call this a salad, but it is also pretty much a meal in itself. Lots of crunchy textures, sweet and savory flavors, fruity top notes (tomato) and earthy nuttiness (pepitas), all swathed in refreshing mint and parsley. Add some cheese, cold chicken, cold cuts, or pressed tofu to make it even more substantial.
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This recipe is from a friend, adapted from a recipe in David Chang’s Lucky Peach.
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This dressing goes on the Savoy Cabbage and Apple Slaw, but is also good on things like an apple arugula salad or a fennel apple salad. You could even dress cauliflower sautéed with apples with this.
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Cabbage and apples are frequently seen in each others company in recipes for a reason, and that is because they taste really good together. The crunch and sweetness of the apple plays up those same qualities of the cabbage, and the earthiness of cabbage plays up the floral aromas of apples. This slaw is quick, simple, and tastes great. This is a recipe where having a mandolin or Ben-Riner really helps. Apples such as the Hudson’s Golden Gems and Rubinettes are perfect for this dish as they are crisp, sweet, and have some acid to balance out the dressing and cabbage.
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INGREDIENTS:
For Cabbage rolls:
2 pound head green cabbage 1/4 cup (1/2 stick) butter1 cup shredded cabbage
1 cup sliced fresh mushrooms
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This is a very basic Japanese “pickle” or salad that you might find in a home-style restaurant or in a bento box. This dish is ridiculously simple, but it keeps well and has a nice flavor and some crunch. No dressing makes it lower calorie, also. This is another of those dishes where I can not recommend a Ben-Riner (Japanese fixed blade slicer) enough. It makes doing this dish a snap. Oh, it is pronounced “skee-moan-oh”.
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This is a variant of an old standby around here, and is similar to what you get when you order Chinese Chicken salad. The dressing is good for many things-try it on sliced cucumbers. You can add things to this slaw to fancy it up easily; try chopped dates and peanuts, or raisins or green onions.
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