Sort of a cross between a kale salad and a quickle. Allowing time to sit in the refrigerator will soften the cabbage a little without taking away the crunch. Caraway gives the salad a Nordic bent. Use cumin, coriander, and a little lime juice to take this in a South Western direction, or sub lemon or orange for lime and go Middle Eastern/North African. This salad keeps well, and is a great lunch box item as it travels well.
INGREDIENTS:
½ red cabbage or enough to yield 6-8 cups, halved lengthwise and thinly sliced using a Ben-Riner or other mandoline
6-8 carrots, cut into thick spaghetti threads around 1½-2 inches long
1 large shallot or 2-3 scallion whites, thinly cut if you wish (they can become pungent if you are making the salad to hold for a few days)
1 teaspoon + a ¼ teaspoon (for using in dressing) caraway seeds, dry toasted until fragrant and colored a little darker*
Salt and pepper to taste
1 recipe Cabbage Salad Dressing (see recipe)
METHOD:
Have the dressing handy. Toss the cabbage and carrots, along with the alliums if using, and combine really well. Add the dressing and toss the salad in the dressing to coat all of it. Scatter with the teaspoon of caraway seeds, season with salt and pepper and toss some more. Use your hands for this as they work best. Allow salad to “cure” for at least ½ an hour before serving, but letting it sit overnight or more is great for flavor and texture. Taste salad to see if you need to adjust flavor, and do so as needed. Store in refrigerator.
Chef’s Notes: Use whatever spices or herbs float your boat, but use that little extra in the dressing for a link between the dressing and the salad. Green cabbage will work fine as well.
Serves: 4 +
Source: Chef Andrew E Cohen
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