Shredded cabbage salad with cranberries and balsamic dressing [Vegan]

Jaymi's Notes:
Super simple, super fast to make, and super delicious. What's not to love? The crunchy cabbage serves as a great platform for the sweet and tart flavors of cranberry and balsamic. I wasn't so sure about a salad made with cabbage that wasn't a coleslaw, but once I took a few bites, I found it to be really tasty and it makes a great side dish for many mains.

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Kelly's Recipe:

I'm very excited because I saw my first spring flowers the other day while I was out walking the dog. My own garden has started to push up tulip and daffodil leaves as well. The most exciting thing is that soon I will be searching out spring greens at the market. Until then, I will continue to make do with cabbage.
I shouldn't be disparaging about this dish though. Even my husband, who eats cabbage with a bit of a sigh, thought it was delicious. It's quite crunchy, and the flavours mixed together were very pleasing. The original recipe also uses pancetta, and if you make this on the weekend, go ahead and add it. Just slice it and cook it in the pan before you saute the shallots. I did use dried cherries rather than currants, so my salad might have been a bit sweeter, but it worked. I also didn't bother to dirty a saucepan for the vinegar. I just heated it in a bowl in the microwave, then added the fruit to it and let it stand.

This recipe is from Bon Appetit, March 2011.

© Jaymi Heimbuch

Red Cabbage Salad with Warm Balsamic Dressing

1/4 cup dried cranberries (or currants)
3 tablespoons balsamic vinegar
6 cups thinly sliced green or red cabbage (from about 1/2 medium head)
1 tablespoon extra-virgin olive oil, plus a splash
1 tablespoon finely chopped shallot
1/2 cup whole almonds, toasted, coarsely chopped
1/4 cup chopped fresh Italian parsley

1. Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.

2. Place cabbage in large bowl; set aside. Heat a splash of olive oil in a smalll nonstick skillet over medium- high heat. Add shallot and sauté 1 minute. Remove from heat. Stir in currant- vinegar mixture and olive oil. Season with salt and freshly ground black pepper.

3. Pour the mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.

© Jaymi Heimbuch

Tags: Recipes | The Cooking Project | Vegan | Vegetarian | Weekday Vegetarian

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