Italian Cabbage Salad

Name: Italian Cabbage Salad
Ingredients: ½ head green cabbage, cored and shredded; 3 carrots, cleaned and shredded; 8 radishes, tops and tails removed, shredded; 20 snap peas, cut thin on bias; 2 stalks green onion, cut thin on bias; ½ cup (about 20 leaves) fresh basil, leaves stacked, rolled up and sliced thin a.k.a. chiffonade; ¼ cup almonds, toasted, slivered; handful dried cranberries, optional; 3 tbsp Red Wine vinegar; 1 tbsp honey; pinch crushed red pepper; salt and fresh ground black pepper to taste; ¼ cup extra virgin olive oil

Home / Recipes / Italian Cabbage Salad

By Stacey Amagrande

CategoryMain Dish, Salads

Yields1 Serving

½ head green cabbage, cored and shredded

3 carrots, cleaned and shredded

8 radishes, tops and tails removed, shredded

20 snap peas, cut thin on bias

2 stalks green onion, cut thin on bias

½ cup (about 20 leaves) fresh basil, leaves stacked, rolled up and sliced thin a.k.a. chiffonade

¼ cup almonds, toasted, slivered

handful dried cranberries, optional

For the dressing:

3 tbsp Red Wine vinegar

1 tbsp honey

pinch crushed red pepper

salt and fresh ground black pepper to taste

¼ cup extra virgin olive oil

Put all the veggies, herbs, nuts and cranberries in a large bowl.

In a small bowl and place all the dressing ingredients in EXCEPT EVOO

Whisk the base of the dressing together, then whisk in the EVOO while drizzling it in slowly.

Whisk until combined, the pour over the salad and toss well!

This light and refreshing salad can be served as is or here are some great add in ideas: white beans, sundried tomatoes, black olives, mozzarella cheese, cooked shrimp or chicken, rice noodles, penne pasta. You are only limited by your imagination.

Ingredients