Summer Lunch

>> Saturday, June 14, 2008

Our lunch, Cabbage Mustard Garlic salad, recipe courtesy of Leora:

Mine doesn't look as lovely as hers but it was oh so very D-LISH!

The following is Leora's salad recipe:


1 savoy cabbage or napa cabbage
olive oil to coat
brown mustard to coat
2 or 3 crushed garlic cloves
salt, pepper to taste
juice of 1/2 fresh orange or lemon
for color: bits of shredded purple cabbage and/or carrot (optional)

Chop the cabbage into bite size pieces (that’s the most complicated part of this recipe). Add the shredded carrots and/or purple cabbage. Put in a large bowl. Coat the cabbage with olive oil. Then coat it with mustard. Crush in your garlic cloves, and mix. Sprinkle with salt and/or pepper to taste. Squeeze on lemon or orange juice, and mix well.

Tip on shredded carrots: you can use your food processor, or you can peel off little piece of carrot with your carrot peeler.

My notes: I used napa cabbage. I have never used it before or recall ever having it but I really love it. It's mild and soft (I did cut out some of the hard white part [chevron style]) and not cabbage-y tasting. I didn't have any purple cabbage for added color -it does make it look really pretty as evidenced by Leora's photo. However, I did use carrots and green onions. For the brown mustard, I only had organic Dijon mustard, Whole Foods 360 brand. It's good stuff. And for the citrus juice, I used a full valencia orange. Lemon I'm sure is super good.

Hubby LOVED this salad! He was sad to learn we had no leftovers. Guess I'm off to the store to buy more napa cabbage for us.

Thanks Leora!

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