Slaw like in texture, this salad is crunchy and lightly sweet from the cabbage and tomatoes, and has a refreshing aroma from the cilantro. The baby leeks, which could be replaced with scallions, add a bit of pungency and the allium funk. This salad would be great under grilled salmon or snapper, or as a side to grilled pork or barbecued ribs.
INGREDIENTS:
5 cups of cabbage, sliced into wedges 1½-inches at the widest, then sliced across into 1/8th to ¼ inch wide strips 1 bunch baby leeks, white and tender green parts only, sliced diagonally 1½ long by 1/8th inch wide-roughly-enough to equal 1-2 cups ½ cup loosely packed cilantro leaves (use scissors to cut them from the stems for ease) 2 cups cherry tomatoes, quartered, or Early Girl or heirloom type, cut into ¼ to ½ inch bits, tossed in a colander to drain ½ cup of roasted salted sunflower seeds or pepitas 1 cup of Cilantro Dressing, or Creamy Cilantro Dressing if you want a more slaw-like salad (See recipes)METHOD:
Toss cabbage, leeks, tomatoes, and cilantro together in a large non-reactive bowl. Season with a little pepper and toss to mix in. Drizzle with just enough dressing to moisten everything and gently toss. Plate the salad and scatter the seeds over the top of the salads.
Serve cold.
Chef’s Notes: If using scallions, use a bit less as they are more pungent than leeks. You could also use red or white onion very finely diced with a very sharp knife.
Serves: 4
Source: Chef Andrew E Cohen
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