Wednesday, June 2, 2010
Red Cabbage Salad: Another Summer Fav
Here's another summer favorite of mine: Red Cabbage Salad with Toasted Walnuts & Raisins. I'm posting this at the request of a dear patient of mine who seeking some variety in her diet.
When I was in acupuncture college at Pacific College of Oriental Medicine in San Diego (PCOM), one of my fellow interns was a macrobiotic chef and supported herself and her son through a take out business of macrobiotic meals which she delivered to the school twice a week. these were delicious, wholesome meals cooked with love and thoughtfulness, and were greatly appreciated by the students, for whom she provided extra large servings so that we would have leftovers for lunch. How i loved these meals, but getting the recipes from Nancy was quite difficult. It wasn't that i think she was being protective, it seemed to be more that she had a lot on her plate, and they probably weren't typed up or maybe not even written down. how i would have loved to have gotten some of the recipes for the sauces, which she drizzled over portions of creamy homemade polenta (nothing like store bought) whole grains (i loved the barley: jobs tears) and other tasty treats.
I did manage to wrestle this recipe for a red cabbage salad, which i still enjoy every summer. As usual, i have made my own modifications to the original recipe. KB
Red Cabbage Salad with Toasted Walnuts and Raisins
You will need organic:
1 head purple cabbage: slice 1/2": jullianne
umeboshi or cider vinegar
1C raisins 1C Walnuts, broken into 1/4" pieces
3-4 green onions, sliced
flax or Sesame Oil (i use sesame)
Put raisins in the bottom of a pots with 1/2" + of filtered water. place the cabbage in a steamer on top and steam litely, just until the color turns bright. remove from heat and rinse in cold water to stop the cooking process.
Remove the raisins and reduce the juices to a glaze.
Meanwhile, toast the walnuts and fennel in a fry pan with a little oil.
Toss all with oil. Add Dijon mustard to taste. stir in sliced green onions. save a few walnut halves and green onions for garnish on the top.