Savoy Cabbage, Carrot, and Apple Salad

Savoy Cabbage, Carrot, and Apple Salad

Info

Rating

Description

The homey and hearty dishes of Louis Szathmáry—a splendidly mustached man who was the chef-owner of Chicago's well-known Hungarian restaurant The Bakery—are the inspiration for this dinner. Of course, chef Louis cooked using lots of butter and cream, but with just a touch of fat we've retained many of the same earthy flavors that he loved.

Ingredients

3 tablespoons apple juice
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon caraway seeds, lightly crushed
1/2 head Savoy cabbage, cored and very thinly sliced (4 cups)
2 large carrots, very thinly julienned (2 cups)
1 Granny Smith apple, quartered, cored, and sliced crosswise 1/8 inch thick
fresh parsley leaves (preferably flat-leaf)

Directions

  1. Whisk together juices, oil, and caraway seeds. Season with salt and pepper and toss with cabbage, carrots, and apple.
  2. Let stand at room temperature, tossing occasionally, 40 minutes to allow flavors to blend and cabbage to wilt.

Tags

    Salad Vegetable Side No-Cook Low Fat Vegetarian Backyard BBQ Apple Carrot Fall Tailgating Vegan Cabbage Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Go to back to recipes.