Today's Superfood: Cabbage
Vitamin K, vitamin C, folate, fiber
When I want a salad, more often than not this cabbage salad with lemon is the one I'm craving. You need three ingredients (okay, five including salt and pepper), a sharp knife, and a half-hour. That's it.
I use plain green cabbage for this salad, but Napa or Savoy cabbage would work too. I tried it once with red cabbage and was disappointed - it doesn't wilt the same way - but give it a whirl if you prefer purple to green.
My favorite way to eat this salad is topped generously with smoked salmon. Low carb, low calorie, high protein, high fiber. The lemony dressing coats the smoked salmon just perfectly. Okay, my mouth is watering. If you'd told me a few years ago that the thought of cabbage could make my mouth water I would have laughed out loud...but there it is.
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Raw cabbage salad with lemon
This is one of the simplest salads in my repertoire, and one of the most satisfying. It's equally good after sitting for a day or two - it wilts but never loses all its crunch.
- 1 head green cabbage, quartered and cored
- 1 large lemon (regular or Meyer)
- 3 Tbsp extra-virgin olive oil
- salt and pepper to taste
With a sharp knife, slice the cabbage into very thin shreds. You can use a mandoline for this step, but it's hard to keep the cabbage quarters together, and I always end up making a huge mess. I've gone back to the knife.Put the shredded cabbage into a large bowl. Cut the lemon in half and squeeze all the juice over the cabbage. Add the olive oil and a good dose of salt and pepper. Mix well. Let the cabbage salad sit at room temperature about 30 minutes, just long enough for the acid and salt to start wilting the cabbage. Toss again before serving.
DetailsPrep time: Cook time: Total time: Yield: 6-8 servings