Cabbage Salad

• With a smooth and well-sharpened knife, finely chop the whitest and central part of a fresh cabbage, then season with: 1 tbsp apple cider vinegar, 2 tbsps oil, a little salt, and optionally minced garlic and chopped chives (or chopped parsley).

  Mix well and marinate in the refrigerator for a few hours or even a whole day, stirring occasionally to let the flavors blend.

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• Thinly slice the inner leaves of a cabbage. Grate two carrots (some fennel, red beet, or turnips) into julienne strips, or finely chop some radicchio or red cabbage and optionally add some chopped fresh onion.

  Place everything in the salad bowl and season with a little salt, apple cider vinegar, and oil, mix well.

  Let the salad rest to enhance the flavors, allowing it to marinate for at least an hour in the refrigerator before serving.

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• RAW Dressing

  Finely chop the heart of a cabbage (2.5 oz).

  In a cup pour: oil (0.2 oz), anchovy fillets (or alici – 0.14 oz), optionally minced garlic and small seeds (such as cumin, fennel, nigella, poppy, mustard). Mix everything.

  Dress the salad with the emulsion and let it marinate, leaving it in the fridge for at least two hours, stirring occasionally.

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  PIEMONTESE CABBAGE SALAD

  

• WARM Dressing

  Thinly slice a cabbage (5.3 oz) and place it in a bowl.

  In a small pan, pour: minced garlic (0.04 oz), coarsely chopped anchovy fillets (0.35 oz), vinegar (red, white, or apple cider – 1 tbsp). Heat just enough to release the aroma of garlic and anchovies.

  Pour the warm dressing over the cabbage, mix well. Now add extra virgin olive oil (0.5 oz) and salt. Mix again.

  Let the salad rest to enhance the flavors, allowing it to marinate for a few hours.

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• Sweet and Sour Marinade: Thinly slice a spring onion (or a shallot) and let it marinate for half an hour in two tablespoons of white vinegar (apple or wine), along with salt and a teaspoon of sugar (white or brown). After the time has passed, add the oil and emulsify everything.

  Meanwhile, wash the cabbage and cut it into thin strips, dress with the emulsion and mix well.

  Let it marinate, in the fridge, for at least 8 hours or even two days to soften (over time its volume will decrease). Before serving, mix again and integrate with broken walnuts (or other nuts or mixed oilseeds).

  Marinated cabbage salad is good served with boiled potatoes, cubed cheese, or parmesan flakes.

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• Cut into very thin strips a tender and fresh cabbage, dress with salt, chili pepper, oil, and capers. Mix and let it rest for at least half an hour before serving. If desired, anchovies can be added.

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• Thinly slice the inner leaves of a cabbage and place it in a large bowl.

  In a cup prepare the dressing with a little salt and paprika (or chili powder), lemon juice (or orange juice), and oil. Emulsify and pour over the cabbage, mixing well.

  Wash an apple (use the peel only if organic), then slice it and add it to the raw cabbage salad.

  Cover and let it marinate for an hour in the fridge. Before serving, to personal taste, add chopped walnuts, hazelnuts, or sliced almonds.

  What’s the best type of apple for a salad? Generally, the crunchiest and tartest or green ones, my favorites are Granny Smith, Pink Lady, Renetta, and Fuji apples.

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• Prepare the yogurt sauce with your favorite ingredients

  – plain white yogurt (Greek or vegan), extra virgin olive oil, lemon juice, vinegar (apple, wine, or balsamic), mustard, mayonnaise, tahini, a little onion (or spring onion), garlic (minced or dry), chives, parsley (or cilantro), thyme, salt, turmeric (and pepper), paprika, sugar, honey (or syrup), cumin seeds (chia, nigella, poppy, celery, mustard).

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• Finely chop the heart of a cabbage. Optionally, onion and/or radish slices can be added.

  In a small bowl pour oil, apple cider vinegar (or balsamic), a little salt, and chopped chives (or chopped parsley). Mix the dressing.

  Then dress the salad with the emulsion. Let it marinate, leaving it in the fridge for at least two hours before serving.

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