Anything with tahini, garlic, and lemon is on my "go" list, but until two days ago, I'd never made baba ganoush myself. I love when...Read More
Simple Red Cabbage Salad
My dad and I spent the afternoon cooking yesterday. Or, more accurately, running back and forth between the kitchen and the living room, taking advantage of commercial breaks to chop and stir while we watched the New England Patriots defeat the Buffalo Bills. There was a lot of me jumping up, throwing my arms overhead, and yelling, “Gronk is back!” and “Come on, Tommy!” (Yes, I refer to Tom Brady as “Tommy.” What?! We’re friends. Shut up.)
After the game, we got down to the serious business of completing our Middle Eastern/Moroccan feast, which included Paleo Chicken Bastila, Baba Ghanoush, Casablanca Carrots from Well Fed 2, and the red cabbage salad that prompted me to write this post.
It’s not much of a recipe, I have to admit. But it is really delicious. It’s the kind of salad that reminds you to cook with the finest ingredients, because when you do, they don’t need much adornment. We had a lovely red cabbage from our Sunrise Farm CSA, flat-leaf parsley from the farmers market, and a really luscious bottle of extra-virgin olive oil to get us started. The Chicken Bastila is sexy and delicious, but this humble little salad was the star of our dinner.
Simple Red Cabbage Salad
Serves 3-4 | Prep 10 minutes | Meld 20 minutes | Whole30 compliant
half head fresh red cabbage
1/2 cup fresh parsley leaves, minced (about 2 tablespoons)
juice of 1 medium lemon (about 2-3 tablespoons)
pinch coarse (granulated) garlic powder
a few sprinkles salt and ground black pepper
2-3 tablespoons extra-virgin olive oil
Slice the cabbage on a mandoline slicer set to the thinnest setting; you can also grate it in a food processor or cut it with a knife. The idea is to get it cole-slaw thin. Place in a large bowl.
Add the minced parsley, lemon juice, garlic powder, salt, and pepper to the cabbage. Toss with your hands, squeezing the lemon juice into the cabbage. Drizzle the olive oil over the top and mix again.
Allow the flavors to meld at room temperature before eating, about 20 minutes. Taste and add more salt, pepper, and/or lemon juice if it needs it. Devour! This lasts in the fridge 2 days, then the flavors become muted. If it loses its oomph before you can eat it all raw, toss it in a skillet with some browned ground beef or lamb and stir-fry until everything is hot and caramelized.