Friday is the first day of spring! To celebrate the last few days of winter, I’m sharing this cabbage salad that highlights the sweet crispness of winter produce. Soon we’ll have delicate spring veggies again, but it’s always good to appreciate what you have when you have it.
The preparation for this salad is simple, but the importance of a sharp knife here cannot be overstated. Of all the items in my kitchen, a good quality, regularly-sharpened knife is by far the most valuable. You may shred the cabbage in a food processor or on a mandolin if you feel that you’re a danger to yourself, but it doesn’t take much time to do it by hand and I think you get better results.
Red Cabbage Salad
adapted from Molly Wizenberg’s A Homemade Life
Whisk (or shake in a jam jar) the lemon juice, olive oil, salt, pepper, and garlic. Set aside.
Remove wilted leaves from the cabbage, then quarter and remove the firm white core. Finely slice into ribbons no thicker than 1/4″ at most (and the thinner the better).
In a large bowl, lightly dress the cabbage, then sprinkle generously with the cheese. Taste and add more dressing or cheese as you like.