FARGO — Words I never thought I would write: My family is in love with this simple Green Cabbage Salad. I first made this dish last summer when we had an abundance of fresh cabbage in our garden, and it has become a go-to when I need an easy, healthy and delicious side dish or sandwich topping.
This is a very simple recipe featuring green cabbage, green onions and fresh parsley with an out-of-this-world, lemony, honey mustard-ish vinaigrette. I chose green cabbage because I wanted a salad that was light and bright so that the dressing would also pop in presentation, but you can swap in any variety you choose. This dressing is positively crave-worthy, so you may wish to make a double batch and save some to use on other salads and dishes throughout the week.
A member of the same cruciferous family as broccoli, Brussels sprouts and cauliflower, cabbage is a wonderful vegetable to include in a healthy diet. Not only does it add crunch and flavor to a dish, but this humble vegetable is host to an impressive array of vital nutrients, including vitamins C, B6 and K, as well as fiber, folate and protein, to name a few. Adding cabbage to your regular diet may improve digestive and heart health, as well as reduce inflammation and boost immunity.
You could use pre-shredded cabbage but I prefer to buy it fresh and shred it myself. To shred the cabbage, I first slice it in half lengthwise right through the stem, then I repeat that step with each half to create quarters. Next, I carve out the hard core from each quarter and cut the pieces into thin shreds — the thinner, the better for this salad.
This salad is great on its own as a side dish with any main course, but works particularly well with grilled meat dishes, burgers and pulled meat sandwiches. Following my photo shoot for this column, I served it as a side with my Super-Crispy Buffalo Wings and added a sprinkling of crumbled Gorgonzola cheese to complement the wings. I didn’t think it was possible to improve this salad, but the Gorgonzola gave it just the perfect touch of tangy creaminess, and my two men couldn’t get enough of it. Seriously, they gobbled up the entire batch in one sitting.
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This Simple Green Cabbage Salad would be a great side for Corned Beef Brisket on St. Patrick’s Day, and will also be a staple on my summer picnic table. Enjoy.
FYI: I am hosting my second annual SarahBakes Pi Day Sale, featuring my signature frozen quiches on sale for pickup on or after March 14, until supplies last. You can find more details about the sale at sarahbakesnd.com .
Simple Green Cabbage Salad
Serves: 4 to 6
Ingredients:
2 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons fresh parsley, finely chopped
1 heaping tablespoon stone-ground or Dijon mustard (I use a blend of the two)
1 tablespoon honey
1 teaspoon garlic powder
¼ teaspoon crushed red pepper flakes
½ teaspoon kosher salt
½ teaspoon ground black pepper
3 green onions, both green and white parts, finely chopped
1 head green cabbage, thinly shredded
1/3 cup Gorgonzola crumbles, optional (may also use blue cheese)
Directions:
In a large bowl, add the olive oil, lemon juice, parsley, mustard, honey, garlic powder, crushed red pepper, salt and pepper. Whisk vigorously to combine, about 30 to 60 seconds. Add the green onions and let them marinate in the dressing for 10 minutes to add flavor and soften their bite.
Add the cabbage and Gorgonzola and toss until well combined. Let rest for 10 minutes, then toss again before serving, or store in an airtight container and refrigerate for up to 2 days in advance. If refrigerated, toss with 1 to 2 teaspoons olive oil to refresh before serving. Serve as a side dish or a topping for burgers and sandwiches.
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