Sunday, June 28, 2020

Shredded Red Cabbage Salad

My son Joe has become quite the healthy chef during this Stay at Home crisis. (COVID 19) This salad is not only healthy and delicious but also a refreshing side dish during the long hot days of summer.

      • 1/2 medium red cabbage, core discarded and sliced thinly
      • Small bunch flat leaf parsley, stems discarded and chopped
      • 2 tbsp extra virgin olive oil
      • Juice of 1/2 lemon
      • Salt and pepper
      • 1 Tbs Red Wine Vinegar
      • 1 tsp sugar
      1. Put the cabbage in a colander, add 1 tbsp salt and massage well. Leave on a plate until the cabbage has softened a little, at least 30 minutes, longer if you can.
      2. Rinse and drain the cabbage. Mix with the parsley, olive oil and lemon juice, reserving some of the parsley to scatter on top. Season. Serve with a sprinkling of parsley.
      Note: Add more or less vinegar and sugar to taste. Some may like a little more or less.

    No comments:

    Post a Comment