Warm Red Cabbage Salad

  • ¾ cup walnuts
  • 2 tsp. walnut oil
  • salt
  • pepper
  • 1 small red cabbage
  • 1 crisp red apple
  • 1 clove garlic, finely chopped
  • 2 Tbsp. balsamic vinegar
  • 2 ½ Tbsp. olive oil
  • 1 red onion, thinly sliced
  • 3-4 oz. goat cheese, broken into large pieces
  • 1 Tbsp. parsley, chopped
  • ½ tsp. marjoram, finely chopped

Preheat oven to 350 degrees.  Mix walnut pieces with walnut oil, some salt and freshly-ground pepper,  Toast them in oven for 5-7 minutes, or until they begin to smell nutty.  Let them cool.  Quarter the cabbage, core, and slice thinly crosswise.  Cut the apple into sixths, core, then slice thinly crosswise.  Put the garlic, vinegar, and oil in a wide saute pan over medium-high heat.  As soon as they are hot, add onion and saute for 30 seconds.  Add cabbage and continue to cook, stirring, for approximately 2 minutes, until just wilted.  Season with salt, plenty of pepper, and more vinegar, if necessary, to sharpen the flavors.  Add the goat cheese, apple, herbs, and walnuts.  Toss briefly and serve.

Serves four to six.

From The Greens Cookbook by Deborah Madison with Edward Espe Brown.

We’ve made a variation on this salad by eliminating the apple and starting the whole process by cooking a few strips of bacon in the pan before sautéing the onion.  We add the vinegar at the end.

Savoy Cabbage Slaw with Applesauce Vinaigrette and Mustard Seeds

For the vinaigrette:

  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 2 Tbsp apple cider vinegar
  • 1/3 c olive oil

For the salad:

  • 4 c savoy cabbage, sliced as thinly as possible
  • 1 large bunch red radishes
  • 3 or 4 Granny Smith apples
  • 1 lemon, juiced
  • 1 tsp mustard seeds
  • 1/2 c walnuts, toasted and chopped
  • salt and pepper to taste
  1. Make vinaigrette:  In a bowl, mix together mustard, salt, vinegar and applesauce. Slowly whisk in olive oil a little at a time until the dressing emulsifies. Set aside.
  2. Make salad:  Put shredded cabbage in a large bowl. Shred radishes until you have 1 cup. Add to bowl.
  3. Core apples and shred to make 2 cups. Put shredded apples in a bowl filled with lemon juice and 2 cups water, to prevent apple from browning.
  4. When ready to serve, gently squeeze water from apple, add to cabbage and toss slaw with vinaigrette. Add mustard seeds and toss again. Sprinkle walnuts on top of slaw. Season with salt and pepper.

Yield: 6 servings

Red Cabbage Saute

  • 2 lbs. red cabbage
  • 1 medium yellow onion, chopped
  • 1 ½ lbs. tart green apples, peeled, quartered, and sliced
  • ½ c. butter (I use less)
  • 1 t. salt
  • 2 T. brown sugar
  • 2 T. cider vinegar
  • ¼ t. cloves
  • pinch cinnamon
  • pinch nutmeg
  • black pepper to taste
  • ¾ c. beer

Sauté the cabbage, onions and apples in the butter for about 10 minutes, stirring frequently. Add the remaining ingredients and stir well. Cover, lower the heat, and let simmer for 1 hour, stirring occasionally. The cabbage can be served at this point but improves if allowed to cool and reheated several hours later or the next day.  From The Vegetarian Epicure Book Two by Anna Thomas

Maye’s Red Cabbage Salad

  • 2 lbs. red cabbage
  • 1 medium yellow onion, chopped
  • 1 ½ lbs. tart green apples, peeled, quartered, and sliced
  • ½ c. butter (I use less)
  • 1 t. salt
  • 2 T. brown sugar
  • 2 T. cider vinegar
  • ¼ t. cloves
  • pinch cinnamon
  • pinch nutmeg
  • black pepper to taste
  • ¾ c. beer

Sauté the cabbage, onions and apples in the butter for about 10 minutes, stirring frequently. Add the remaining ingredients and stir well. Cover, lower the heat, and let simmer for 1 hour, stirring occasionally. The cabbage can be served at this point but improves if allowed to cool and reheated several hours later or the next day.

From The Vegetarian Epicure Book Two by Anna Thomas

Kohlrabi and Apple Salad

  • 1/2 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon coarse-grained mustard
  • 3 tablespoons finely chopped fresh parsley leaves
  • 1/2 teaspoon sugar
  • 2 lbs. kohlrabi, bulbs peeled and cut into julienne strips, stems discarded, and the leaves reserved for another use
  • 1 Granny Smith apple

In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.

From Gourmet October 1992.

Cabbage Salad with Apple and Celeriac

  • 1 small green cabbage
  • 1 bunch watercress
  • 1/2 small celeriac
  • 1 Granny Smith apple
  • 1 shallot
  • 1 Tbs. sherry vinegar
  • Salt and pepper
  • 2 Tbs. hazelnut or walnut oil
  • 1 Tbs. olive oil
  • Chives and chervil for garnish

Prepare a vinaigrette:  peel and dice the shallot and combine with the sherry vinegar, salt and pepper, and the two oils in a large salad bowl.  Cut cabbage in half, remove core and slice thinly.  Wash and dry watercress, removing larger stems.  Peel celeriac, cut into thin slices, and then into julienne.  Peel and core the apple and cut into small dice.  Add the cabbage, watercress, celeriac, and apple to the vinaigrette and toss thoroughly.  Serve with chopped chives and chervil on top.

Beet, Carrot, Apple, Raisin and Walnut Salad

  • 4 carrots
  • 1 large beet
  • 1 apple
  • ½ c. raisins
  • ½ c. walnuts
  • 2-3 Tbsp. mayonnaise
  • 1 tsp. lemon juice
  • 1 Tbsp. honey
  • dash of cinnamon

Grate the carrots. Lightly peel the raw beet with a vegetable peeler. Add cut up apple, raisins and nuts (you can toast the nuts for a few minutes in a toaster oven or skillet). Add mayo, lemon juice, honey and cinnamon and stir to mix.

Apple and Raw Beet Slaw

  • 1 tsp. grated ginger
  • 1 lb. beets, peeled
  • 1 large Granny Smith apple
  • 3 Tbsp. sherry vinegar
  • ½ tsp. coarse grain salt
  • 1/8 tsp. black pepper
  • 1-2 Tbsp. extra-virgin olive oil

In a medium sized salad bowl, using smallest grater holes, grate fresh ginger directly into bowl. Grate beets and apples, add them to the bowl with ginger, and toss until ginger is evenly distributed. Add sherry vinegar, salt and pepper and toss to coat evenly. Add olive oil, stir to combine, Taste and adjust seasonings. Serve immediately or keep refrigerated.

Serves 6.

From Foodnetwork.com

Supreme Turnip Salad

  • 3 turnips
  • 2 tart red apples
  • 1/2 c. chopped raisins
  • 1/8 c. grated orange rind
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 3/4 c. alfalfa sprouts (optional)
  • Parsley bits
  • 3/4 c. mayonnaise
  • 3 tbsp. fresh orange juice

Fresh pulled turnips add a delicious zesty flavor to this nutritious salad.  Peel and grate turnips.  Core and coarsely chop unpeeled apples.  Combine mayonnaise, sugar and orange juice.  Pour over turnips and apples.  Add remaining ingredients and toss.  Serve immediately or chill.