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HEALTHY & COOL RECIPES by OZNUR CEVIK

SAVOY CABBAGE SALAD

For the dressing, whisk together ⅓ cup olive oil, ⅓ cup cider vinegar, 3 tablespoons honey, a few pinches salt, and fresh ground pepper.

5 June 2014 Thursday 00:40
-    1 head Savoy cabbage (avoid substituting green or red cabbage)
-    2 apples
-    ½ cup walnuts
-    Parmesan
-    ⅓ cup olive oil
-    ⅓ cup cider vinegar
-    3 tablespoons honey
-    Salt
-    Fresh ground pepper

For the dressing, whisk together ⅓ cup olive oil, ⅓ cup cider vinegar, 3 tablespoons honey, a few pinches salt, and fresh ground pepper. If desired, toast the walnuts by placing them in a dry skillet over low heat for several minutes, stirring frequently, until slightly browned and fragrant. Immediately remove from the heat into a bowl.  Thinly slice the savoy cabbage. Core the apples and chop them. (If not eating immediately, sprinkle with a bit of lemon juice.) Using a vegetable peeler, make shavings of parmegano cheese, enough for around ½ cup.
To serve, place savoy cabbage on a serving plate, garnish with apples, walnuts, cheese, and dressing.

By TUNA DIS METYA


Tags: SAVOY CABBAGE SALAD, SAVOY, CABBAGE, SALAD
COMMENTS
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