Shredded Cabbage Salad
There’s something special about waking up early on a Sunday morning and making the short trek to the local farmers’ market. I love discovering what’s in season, the smells from local food vendors and, let’s not forget, the free samples.
As Hailey mentioned, this year we’ve made it our goal to eat seasonal, locally-sourced foods. What better way to take advantage of this goal then with a red cabbage salad? I like to think of red cabbage as the super model of food. Not only is it good for you — low in calories and packed with a dose of vitamin C and essential minerals — it’s visually stunning. With its gorgeous purple leaves and white veins, it’s almost too pretty to eat. (Not that that stopped us. One thing you will soon learn is that Hailey and I love our food).
To take advantage of the overlapping leaves, we decided to make a shredded salad accompanied with a light Asian-style dressing. I hope you enjoy this as much as we did!
- 1 Head of Red Cabbage, shredded
- 3-4 Small or Medium Carrots, peeled
- Sesame Seeds for garnish
- Sesame Seed Oil
- Soy Sauce
- Orange Juice
- 2-3 Tbsp. Sesame Seeds
- Peel and discard the first couple layers of leaves until the cabbage reveals a bright purple color. Lightly rinse and pat dry. Quarter the cabbage head and with a larger knife, start chopping. The overlapping nature of the leaves will naturally lend itself to a shredded salad. Wash and peel carrots. Set aside.
- For the dressing, combine the sesame seed oil, soy sauce, orange juice and sesame seeds. I used two parts sesame seed oil to one part soy sauce and one part orange juice. If you prefer a slightly more tangy flavor, substitute some fresh squeezed lemon juice for the orange juice. If the orange juice does not provide enough sweetness, add a pinch of brown sugar to taste.
- Once mixed, toss dressing with the cabbage and carrots and serve immediately.
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