Cabbage Salad with Fresh Herbs – "Salada de Kol Blanka"

 

Adapted from Stella’s Sephardic Table by Stella Cohen.

 

Cabbages or leeks represent our hope that our enemies, haters and those who wish evil upon us will be cut down.  We pray for protection by reciting a pun that relates Aramaic words כרתי “karti” meaning cabbage or leeks and כרת karet” meaning to cut off.

 

 

 

 

4 servings

 

Ingredients

  • 1 small savoy or baby green cabbage
  • ½ teaspoon sea salt
  • 1 small cucumber, halved lengthways and thinly sliced
  • 1 red onion, thinly sliced lengthways, half again crossways
  • ½ cup roughly chopped flat-leaf parsley (use leaves and tender stems)
  • ½ cup roughly chopped fresh dill

 

For the Dressing:

  • 1 ½ tablespoons fresh lemon juice
  • 1 tablespoon sea salt
  • 3 tablespoons extra-virgin olive oil
  • 1 pinch freshly ground black pepper
  • 1 garlic clove, finely grated (optional)

 

Preparation

  1. Cut the cabbage into quarters, discard the outer leaves and trim off any thick, hard stems as well as the hard base.  Lie each quarter on its side and shred the cabbage as finely as possible with a very sharp knife or a mandolin, until you reach the central core, which should be discarded.  Place the shredded cabbage in a bowl and season lightly with salt.  Stir the remaining salad ingredients into the cabbage.
  1. Whisk the lemon juice, vinegar and salt together in a small bowl.  Gradually whisk in the oil and season with pepper.  Add the garlic (if using).  Taste and adjust the seasoning.  Pour over the salad and toss until the ingredients are well coated.  Let stand for 20-30 minutes (but not longer) to absorb the flavors.

Stella recommends selecting a cabbage that is firm and heavy for its size, not one that is pale or discolored. 

 

For a Moroccan style twist on this traditional salad, eliminate parsley and use 1 tablespoon fresh dill (instead of ½ cup) in step one.  Add 1 small fennel bulb quartered lengthwise and sliced thinly, 3 radishes thinly sliced, 4 cups of packed arugula leaves, and 1 preserved lemon thinly sliced.  For the dressing, use 1 tablespoon fresh lemon juice and 2 tablespoons fresh orange juice (instead of 1 ½ tablespoons fresh lemon juice).

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