Monday, March 22, 2010

Cabbage Salad

This is a recipe I turn to time and time again. It is based on Mark Bittman's cabbage salad from How to Cook Everything.

1 Tbsp Dijon Mustard (I used grainy)
1 Tbsp Balsamic Vinegar
1/2 Tbs Sugar (or more to taste)
2 tsp Olive Oil
1/2 Head Cabbage, Thinly Sliced (about 3 cups)
1/2 Red Bell Pepper, Diced
2 Green Onions, Sliced
Salt and Pepper
Fresh Chopped Parsley

Whisk together the Dijon mustard, balsamic vinegar, and sugar in a medium bowl. Slowly whisk in the olive oil. Add the cabbage, red bell pepper, and green onions. Toss to coat with the dressing. Season to taste with salt and pepper, and refrigerate until ready to serve. The salad is best if it sits for at least one hour. Sprinkle with fresh parsley, toss, and serve.

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