I'm a pretty big eater and when I cook I cook with a heavy hand. I was inspired to share this recipe this week because of a Facebook group I'm a member of where we talk about health, well-being, and foods that give your body the key elements it needs when fighting cancer. Cruciferous vegetables are pretty key, according to the research, in this fight.
I've loved cabbage in many of its forms, from your kimchi to coleslaw, sauerkraut to smothered and buttered - even borscht; I don't know of a way that I haven't tasted and appreciated cabbage. I was just in a great conversation about kimchi and fermentation techniques for cabbage and other vegetables a little while ago!
There are a number of ways I work with cabbage when making my salads. They range from old country-style and southern regional cuisine to the Asian inspired. This particular recipe reminds me of the block parties I use to go to over the summer months in the mid-west.
It's very simple and can be adjusted a number of ways. Your most important elements, aside from your cabbage, are going to be your dressing, accents and time. Here's what you'll need.
1 small mixing bowl
1 chef knife
1 large cutting board
1 large mixing bowl [preferably glass]
1 salad bowl [for presentation]
lemon juice [1 lemon]
1 tbsp palm sugar
1 tbsp coconut vinegar
1 heaping tsp chipotle powder
1/2 tsp pink Himalayan salt
1 tbsp raw wildflower honey [totally optional]
1 tbsp fennel seeds [lightly toasted and cracked]
extra virgin olive oil [best quality your money can buy - to taste]
1 small red cabbage
1 small green cabbage
3 large granny smith apples
1 small red onion
1/4 cup fresh mint
1/4 cup fresh dill weed
the separated leaves of 5 Brussels sprouts
1 minced garlic
1/8 cup thinly sliced fresh ginger root [paper thin]
1/8 cup thinly sliced fresh turmeric root [paper thin]
1 tsp black sesame seeds [lightly toasted]
Step 1. Dissolve your palm sugar into the lemon juice and vinegar in your mixing bowl first, then dissolve your honey, and whisk in the remaining dressing's ingredients.
Step 2. Halve and shave your cabbages, core and chop your apples, slice your onions, sliver your ginger, and turmeric, wash and separate your Brussels sprouts, chop your mint and dill weed, mince your garlic and toss everything together along with your black sesame seeds [in the large mixing bowl].
Step 3. Whisk dressing again and pour over tossed salad and serve or reserve in the fridge until ready to serve.
You're officially ready to 'Bon Appetit'!!!
Another thing I love about this, and the other cabbage innovations, is the versatility they provide. Whether you eat it by itself or as a topping for a burger, hot dog, pita pocket, stuffed into rice paper with other ingredients and a great dipping sauce, it adds the perfect layer of texture, mouth feel, and crunch to make every meal/snack that much more enjoyable.
Jason Hodge, creator of Personal Chef Marketing TV, a community where food lovers and food professionals alike come to talk "turkey", can be heard on "Tasty Bytes w/ Jason", where he discusses the business and passion of food; and, on his Facebook personal chef page. Tune in, share it with your friends and colleagues, and leave your questions and comments while you're at it!
This is your year! Make the move!