Summer Chef Salad

Approximate quantities: 1 head of red romaine lettuce, roughly chopped; 1/2 pint yellow pear tomatoes, quartered; 2 medium carrots, sliced into thin disks; kernels of two ears of butter and sugar corn; 2 Kirby cucumbers, cut lengthwise cut lengthwise into thin spears, then into 1-inch segments; 1/4 of a head of purple cabbage, finely chopped; 3 jammy eggs, quartered; and 3 slices of ham, turkey, and Swiss cheese, layered, rolled, and sliced, drizzled with Brianna’s Buttermilk Ranch dressing

Serves two as a main.

Another Greek-ish Salad

Approximate quantities: 1/4 of a head of purple cabbage, finely chopped; 1 green bell pepper, thinly sliced; 1 pint of grape tomatoes; quartered; 3 medium carrots, sliced into thin discs; 8-10 artichoke hearts; 2 can of chickpeas; and feta cheese drizzled with lemon juice, olive oil, red wine vinegar, salt and pepper

Serves four as a side.

A Wintery Mix Salad

I’ve made a few different versions of this finely chopped savoy cabbage-based salad over the last few weeks both are a marriage of a vinegar-based coleslaw and a slightly heartier winter salad.

Savoy Cabbage with Butter Lettuce, Radishes, and Cucumber

Approximate quantities: 1/4 head Savoy cabbage, sliced very finely; 4-6 ounces of butter lettuce, roughly chopped; 1 red bell pepper, sliced finely; 2 carrots, sliced into thin discs or julienned; 1/2 of a medium purple diakon radish; 1/2 of a seedless cucumber, sliced into thin crescents

Savoy Cabbage with Carrots, Radishes, and Sugar Snap Peas

Approximate quantities: 1/2 head Savoy cabbage, sliced very finely; 1 red bell pepper, sliced finely; 4 carrots, sliced into thin discs or julienned; 10 ounces sugar snap peas, trimmed and cut lengthwise; 1 medium watermelon radish, or 6 or so red radishes, sliced into thin discs

Both are dressed with my current favorite vinaigrette blend: 30 ml of olive oil; 30 ml of red wine vinegar; 15 g of Dijon mustard, or if you like a little extra kick, a horseradish mustard; and the juice of 1/2 of 1 lemon 

If you have the time, about two hours before serving, chop the cabbage finely and the toss with about 1 teaspoon of salt and allow it to drain in a colander

Then, about an hour before serving, shake the excess water out of the cabbage, or pat with a paper towel, and toss the cabbage with 1/2 of the vinaigrette and allow it to marinate

Before serving, toss cabbage with remaining vegetables

Vinegar-Based Coleslaw with White Cabbage

Based loosely on The Spruce Eat’s Carolina Slaw recipe.

Ingredients:

Head of cabbage, finely chopped or shredded
3 carrots, julienne or grated
3 celery stalks, thinly sliced
1 bell pepper, thinly sliced
A bunch, 6 or so scallions, thinly sliced

8 ounces apple cider vinegar
2 ounces neutral oil
1 heaping teaspoon mustard 
1 heaping teaspoon celery seeds
1 1/2 teaspoon salt
4 tablespoons sugar 

Finely chop the cabbage, red bell pepper, and celery — I used a mandoline slicer for this — and add to large mixing bowl

Grate or julienne 3 carrots and finely chop scallions and add to large mixing bowl

Combine vinegar, oil, mustard, celery seeds, salt, and sugar in small mixing bowl, whisk together to combine, and then pour over the vegetables and toss well

Crunch Cabbage Salad with Miso-Ginger Salad

A version of Weird & Ravenous Crunchy Cabbage Salad with Miso-Ginger Dressing via Food 52. Not exactly traditional St. Patricks Day fare but man, a google search for “traditional Irish salad” was quite underwhelming

Ingredients:

1 medium size head of cabbage, shredded
3 medium carrot, peeled and cut into very thin matchsticks
3 scallions, also cut into thin ribbons
2 tsp fresh ginger, finely grated
1 1/2 tsp miso paste
3 TBS rice wine vinegar
2 TBS soy sauce
1 1/2 tsp toasted sesame oil
2 TBS water
2 TBS toasted sesame seeds

First, chop the cabbage, carrots, and scallions

Second, mix the ginger, miso, rice wine vinegar, soy scauce, seseame oil, and water together to make the dressing

Third, pour the dressing over the vegetables and toss

Garnish with sesame seeds

Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for up to a few hours if you prefer it more slaw-like

Serves eight as a side and four as a main.

Vinegar-Based Coleslaw with Purple Cabbage

Based loosely on Billy Parisi‘s recipe.

Approximate quantities: 1 head of purple cabbage, thinly sliced; 1 yellow pepper, thinly sliced; 1 orange pepper, thinly sliced; 1 red onion, thinly sliced; 4 carrots, grated; 3/4 cup of apple cider vinegar; 2 TBS of grainy mustard; 3 TBS of honey; 1/4 cup of olive oil; 1/4 cup neutral vegetable oil; 1 TBS of celery seed; 1 TSP of crushed red pepper flakes; Salt and pepper to taste