In honor of St. Patrick’s day (or more correctly, in honor of abundant cabbage), I made this cabbage salad with red pepper. In general, I have never loved cabbage; it’s tough and bland. But this recipe conquers my two biggest complaints; first by softening the cabbage using salt; then by adding a flavorful vinaigrette. The result is a delicious salad with just the right texture; not too tough and not too soft (like boiled cabbage). Finally, something delicious to make with those 75-cent heads of cabbage. 4-star.
- This recipe is nearly 20-years-old, and calls for rinsing the cabbage in a strainer then drying with paper towels. Of course, in today’s kitchen it is easily accomplished using a salad spinner. I incorporated a salad spinner into the recipe below; but you can also dry using paper towels.
How much work? Low.
How big of a mess? Low.
Started: 5:00 pm Ready: 6:15 pm.
Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:
1-lb green cabbage (about 1/2 medium head)
1 teaspoon table salt
1 red bell pepper
2 tablespoons lime juice
1 teaspoon grated lime zest from 1 lime
2 tablespoons olive oil
1 tablespoon rice vinegar or sherry vinegar
1 tablespoon honey
1 teaspoon ground cumin
Pinch cayenne pepper
- Cut the head of cabbage in half (save the other half for another day), then finely shred using a chef’s knife. Add shredded cabbage to a salad spinner (or colander), along with 1 teaspoon table salt. Allow cabbage to wilt for between 1 to 4 hours at room temperature.
- Rinse cabbage under cold running water (or in a large bowl of ice water if you plan to serve the salad immediately). Drain and spin the cabbage until dry. If the salad is for tomorrow, store the dried cabbage in zip-lock bags overnight in your refrigerator.
- Cut open the bell pepper, remove the seeds and ribs. Slice into thin strips.
- In a medium serving bowl, whisk together the remaining ingredients. Toss cabbage and red pepper until evenly covered with dressing. Adjust the seasoning with salt. Keep covered and refrigerated until ready to serve.