Chez Chat -- Le Chef: Cabbage Salad
CABBAGE SALAD
Cabbage is inexpensive, good for you, and readily available. Trouble is it goes in coleslaw or is cooked with ham, but isn't easy to use for much else.
This salad idea is based on cabbage but involves other vegetables that temper the strength of the cabbage flavor and results in a crisp and pleasant side dish.
Proportions listed are for guidance and amounts are adjustable to suit the number of diners.
1/4 of a medium red cabbage
1 medium carrot
4 or 5 medium (red) radishes
4 large napa cabbage leaves
½ medium/small sweet onion
1 T malt vinegar
1 t cider vinegar
1/4 t prepared mustard
1 1/4 oz quality olive oil
1/4 t salt
Remove any core and finely shred the cabbage. Coarsely grate the carrot, add to cabbage. Thinly slice radishes and cut slices in half, add to bowl. Thinly slice onion and cut in half, add to bowl. Split napa cabbage leaves down the middle then finely shred across leaves, add to bowl and mix well.
Mix vinegars in small bowl or other suitable container*, add mustard and stir to dissolve. Add olive oil and salt, mix well. Pour over vegetables and mix well.
The amount of any ingredient may be changed to meet personal preference but the key to this salad's success is to achieve a balance between strong flavors. I would suggest making changes in fairly small increments and tasting the effects.
*A small jar with a tight fitting lid makes an ideal blender for vinaigrette, provided it is only filled to a maximum of about sixty percent capacity.
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