I have written fondly of our CSA many times. While I love our weekly delivery of a box full of organic vegetables, one of the dangers of subscribing to a CSA is that the consumer is at the mercy of the farmer, gastronomically speaking. We had week after week of several different kinds of greens, then we had kohlrabi one or two too many times, and now purple cabbage has appeared in the box when I don’t wish it to be there. I’m trying to like cabbage, I really am. After all, cabbage is a mini wonder food, chock full of things that will make me live forever.
Over the past month I’ve tried purple cabbage in several different ways, but this latest way — purple cabbage salad — is the best (although one could argue that this isn’t saying much). I got the idea of combining cabbage with apple after reading this cabbage slaw recipe. However, that particular recipe calls for a mayonnaise-based dressing and I wanted something a little healthier, so I invented my own based on the dressing I like so much from this edamame salad recipe (which I’ve written about here).
Purple Cabbage Salad
- 1 head of purple cabbage
- 1-2 Fuji apples, chopped
- about 1/4 cup red onion, diced
- 2 green onions, chopped
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup olive oil
- 1/2 tablespoon Dijon mustard
- splash (or more) of orange juice
- salt and pepper, to taste
Shred the cabbage. I used a food processor to do this. Without the food processor, well, I probably wouldn’t have bothered trying to make this salad. In a bowl, combine the shredded cabbage, apple, and red and green onions. For the dressing, whisk together all ingredients. I made a last-minute decision to add the orange juice for a bit of sweetness. Pour the dressing over the salad.
Mark is not a cabbage fan either. He liked this salad, but thought it could do with something a bit sweeter. So for him, I added a second apple. You could also add more orange juice to the dressing. Alternatively, you could even just add some oranges to the salad. Mark suggested dried cranberries, but we didn’t have any.
We ate this salad over several days. One day I put it in turkey sandwiches in place of lettuce. I thought it tasted great that way. Mark was still lukewarm to it though.
Do you have any cabbage recipes to share? I have a feeling I’ll be seeing purple cabbage in the CSA box again this week.
Do you think it’s my lack of enthusiasm for cabbage that made me forget to add a photo of the cabbage salad? Surely this photo is just the thing you need to entice you to try the recipe: