Sunday, January 31, 2010

Pickled Cabbage Salad

One of my favorite restaurants, Cafe 15 in Oakland, serves a lovely fresh cabbage slaw with its oyster po'boys and pulled pork sandwiches. When my dinner menu went belly-up last night (I thought I had bought red lentils but it was yellow split peas), I scrambled for a replacement side dish.

What follows is a cross between Cafe 15 slaw and "Lahano Salata Kypriaki"--cabbage and pickled cucumber salad from The Foods of the Greek Islands.

Pickled Cabbage Salad
Four cups shredded cabbage (about 1/2 small cabbage)
Juice of two lemons
1/4 cup chopped dill pickle
One cup blanched, chopped carrot (clean the carrots and steam or boil for about two minutes, until just fork-tender, then coarsely chop)
Two cups chopped celery with leaves
1/4 cup chopped parsley
Two teaspoons olive oil
Salt & freshly ground pepper to taste
1/4 teaspoon crushed red pepper to taste

Toss all ingredients together, adding more lemon juice if necessary. You can make this ahead--add the lemon juice & olive oil before serving.

1 comment:

Anonymous said...

It is useful to try everything in practise anyway and I like that here it's always possible to find something new. :)