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For holiday gatherings and potlucks, this red cabbage and dandelion greens slaw will brighten up your table. It’s a great accompaniment to all meats, fish, or dairy dishes.
This is an easy to make and tasty salad that can be quickly doubled for larger celebrations, and will also stay fresh when stored in the refrigerator without dressing for a salad you can eat all week.
The inspiration for this salad is the wonderful colors and textures of seasonal produce. If you are missing an ingredient just replace it with something you do have that will maintain the rainbow of colors. For example, if I make this with green cabbage, I’ll use radicchio to contrast the colors. If pomegranate seeds are not in season, I’ll sub in some dried cranberries and add pistachios for added crunch.
If you don’t have dandelion greens, try arugula or spinach or even kale. The trick with adding greens to any slaw is to slice them chiffonade style, which is just a fancy term for the technique of cutting the leaves in long ribbons.
Red Cabbage and Dandelion Greens Slaw
Any vinaigrette will work for this salad, but I recommend citrus based dressings. This salad can be made a few days ahead. Store in a covered container without the dressing. Add dressing a few hours before serving.
Half of one red cabbage, shredded
1 bunch dandelion greens, cut into thin ribbons
1 bunch carrots, shredded
1 pomegranate, seeded
1/4 cup mint leaves, cut into thin ribbons (optional)
Zest of one organic orange (optional)
1/2 cup citrus vinaigrette or ginger-cumin dressing
Mix all ingredients in a large bowl and serve.
The basic ratio for a vinaigrette is 1 part acid to 3 parts oil. Begin with this ratio then adjust to taste before serving depending on the sharpness of the vinegar or citrus juice.
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
3/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper to taste
Place all ingredients in a jar and shake to combine, or whisk ingredients in a bowl.