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
