This is a salad made up of red cabbage, carrots, and onions, with a lemon juice and olive oil dressing. It is a slightly tangy salad, that isn’t heavy or dripping with dressing.
My good friend, fellow blogger Corey of Cooking With Corey came up with the idea of a Vegetable Of The Week challenge, which I thought was great for inspiration. So, of course, I am happy to participate. This week’s vegetable is Red Cabbage. Yesterday, I made a chicken soup with red cabbage which I will post soon. Today, I planned my meal around this red cabbage salad.
This salad is good as a side dish, definitely. But, would you like to know how it is REALLY good?…..As part of a falafel sandwich. If you ever have the good fortune to wander the streets of Jerusalem, and decide to get a falafel sandwich, this salad is usually one of the offered toppings.
Red Cabbage Salad
¼ of a head of a small red cabbage (about 1 1/1 cups)
1 small carrot
1 Tablespoon thinly sliced onion
Juice of ½ a lemon
½ teaspoon extra virgin olive oil
1 Tablespoon sea salt
Thinly slice the red cabbage. You can cut the slices in half, if desired. Sprinkle with 1 tablespoon sea salt. Massage salt into cabbage a few times. Set aside for at least 15 minutes.
Meanwhile, using vegetable peeler, peel along length of carrot, to create long, thin ribbons (or grate carrot).
Rinse cabbage well, and dry. Add carrot ribbons, sliced onion, lemon juice, and olive oil. Mix. Taste and add salt and pepper, as needed. You may not need salt, so be sure to taste it first before salting.
Note – You can skip the salting step. I do it to draw out some of the liquid and change the texture of the raw cabbage. I prefer a softer, slightly wilted cabbage for this salad, especially when stuffing it in a pita pocket with falafel.