Italian Cabbage Salad
By Stacey Amagrande
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
1
Put all the veggies, herbs, nuts and cranberries in a large bowl.
2
In a small bowl and place all the dressing ingredients in EXCEPT EVOO
3
Whisk the base of the dressing together, then whisk in the EVOO while drizzling it in slowly.
4
Whisk until combined, the pour over the salad and toss well!
5
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
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