Cathy’s Kitchen Prescription LLC
Winter Purple Cabbage Salad
Sweet winter cabbage and Central European flavors inspired this simple, colorful, flavorful salad. I added carrot curls for whimsy, shaved shallot for its sweet heat, capers for their bright briny salinity, dill for warm grassy brightness, and a light sprinkle of caraway for its nutty, mild bitter contrast. A luscious, creamy dill dressing pulls it all together.
Loaded with fiber and antioxidants, especially vitamin C and K and sulforaphane, with very little fat, winter purple cabbage packs nutritional punch in every crunchy mouthful.
Prep time 30 minutes
Serves 3 to 4
1 firm head purple cabbage, outer leaves removed, shaved
2 medium carrots, peeled and shaved
2 medium shallots, peeled and shaved
½ cup nonpareil capers, drained
2 teaspoons caraway seeds
1 14-ounce package of silken tofu, drained
2 tablespoons nutritional yeast
2 tablespoons granulated or powdered onion
2 tablespoons lemon juice
1 ½ tablespoons apple cider vinegar
1 ½ tablespoons Dijon mustard
1 tablespoon granulated or powdered garlic
1 teaspoon Indian black salt (kala namak)
1/8 teaspoon freshly ground white pepper
½ cup packed with dill fronds plus more for the garnish
Garnish individual plates with a sprinkling of capers, additional dill fronds and a pinch of caraway seeds before dressing.
Note: The dill dressing makes a fabulous alternative to mayo as a spread, dip, or binder for cold vegetable bean, potato, and corn salads. Warm it to serve over baked potatoes or steamed vegetables.
Shave the cabbage and shallots with a mandolin set on 1/8-inch thickness. Use a potato peeler to shave the carrots. Soak the carrot shavings in a bowl filled with very hot water for 5 minutes to soften them to later twist into pleasing curls. For now, drain the carrot slices when they are quite pliable and pat them dry.
In a high-speed blender add the tofu, granulated onion and garlic, nutritional yeast, lemon juice, cider vinegar, Dijon, black salt, pepper, and dill. Run on high for a minute, scrape down the sides, run for a final minute. The dressing should be thick and rich. Taste and correct the seasonings as you like. You can use it as is for a denser, spoonable dressing, or thin it with just 1 to 2 teaspoons of water for a pourable dressing. Do not overthin.
Arrange each serving on individual plates, first laying down a bed of shaved cabbage, then the shaved shallot. Curl the carrot shavings as you fancy and arrange several carrot curls on each plate. Garnish liberally with capers, dill fronds but with just a light sprinkling of caraway seeds. Drizzle on the dressing attractively and serve immediately. Serve more dressing at the table.
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