I just finished reading Molly Wizenberg’s book, A Homemade Life, and now have a whole host of new recipes to try. I don’t know about you, but a quick and healthy dinner is just what I’m looking for in January and this salad meets both of those requirements. Luckily, I keep a wedge of my favorite parmesan cheese in the frig.
Red Cabbage Salad with Lemon and Black Pepper by Molly Wizenberg
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon pressed garlic
1/8 teaspoon salt
1 1/2 pounds red cabbage
1/4 cup parmigiano-reggiano
Freshly ground black pepper
First, make the dressing by whisking together the olive oil, lemon juice, garlic and salt. Next, prepare the cabbage by cutting into quarters, remove and discard the white core, and slice the cabbage as thinly as you can. In a bowl, toss the cabbage with a large spoonful or two of the dressing. Add the parmesan and toss again. Top with freshly ground pepper and taste for seasoning.
I think you’ll find that this salad is salty, tangy and crunchy. Serve as a side dish with a some roasted chicken or pair with a crusty baguette for an easy lunch.
Simple can also be perfect.