I am not a huge fan of cabbage. However it is inexpensive, in season and I am really trying to expand my horizons and eat a wider variety of food. I would be happy with green salad and chicken at every meal, alas this is not very diverse, and my husband gets easily bored with eating the same thing day in and day out. So, I am trying to be more creative in the kitchen.
This salad, which I whipped up the other evening, is very simple.
I took four cups chopped cabbage (3 cups green, and one cup red) added four green onions, one chopped, crispy organic apple, and a homemade mustard dressing. The dressing was one tablespoon stone ground whole seed mustard, two tablespoons apple cider vinegar, and about three tablespoons olive oil, then at the end a splash of balsamic vinegar. I sprinkled chopped avocado on top. It turned out very good, and I served it with chicken--it was a nice accompaniment due to the sweetness of the apple and the crunch of the cabbage, although next time I may add some bacon for a contrasting salty flavor, or perhaps salted, roasted sunflower seeds.
As a "slaw" the leftovers held up well, and I had them with chopped chicken the next day for lunch.
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