You probably didn’t know this about me, but I’m somewhat of a salad genius. I know it’s not that unique a thing — I can name at least two OTHER geniuses off the top of my head, without even thinking that hard. Nevertheless, I’ve decided to start sharing some of these combos. Today seemed like a good day to start, if for no other reason than I am craving the color green (need I write? it’s snowing again . . .)
Cabbage and Parsley Salad
Serves four as a side; two as a main course
I like to use parsley as a green in the winter. In addition to being a good source of Vitamin C, it’s pretty. Cabbage adds a tangy contrast to the lettuce and if you use a mandolin to slice it, you’ll get an especially thin ribbon. Most of my celery tops go straight into the freezer for eventual use in stock production, but here they are chopped in with the parsley.
Bowlful of iceberg lettuce
Handful of grape tomatoes, sliced in half
Handful of black olives
1/4 to 1/2 cup chopped parsley and celery tops, mixed
Wedge of cabbage, sliced thin
Vinaigrette (1/4 c olive oil; 1/4 c white vinegar; 1 T mustard, chopped garlic and salt and pepper)
Celery tops add a refreshing piquancy.
When paired with red quinoa and a batch of sauteed peppers, onions, and zucchini — a very satisfying winter meal!
Cabbage is so underappreciated. Great post.
I agree! and I don’t think it’s ‘just’ because I’m Irish. thanks for commenting!
This sounds (and looks) great — I also love parsley as a salad green AND we’ve got some cabbage to use up so thank you very much for the recipe, Dee!
oh, now, I feel a tad guilty. I have not had much energy at all this week and I ordered pizza for tonight’s dinner. I’m back to craving fresh and healthy so now I must figure something out for tomorrow 🙂 Your dinner looks great!~
Enjoy, Peggy! and Karoda – if it’s any comfort, I had a hamburger and fries for dinner tonight!
And even a green plate! The whole meal looks delicious!
lol, Do you eat bison? It is very lean and has a richer taste than beef. There is a farm in the next county that feeds its cows “good healthy organic” stuff and their beef is very good and doesn’t shrink up the way beef from a chain grocer does. Plant, animal, if something doesn’t drastically change the way the U.S. thinks about farming and processing foods…well that is a rant I’ll leave for another time because I suspect you already know 😉 hangeth in.