Sunday, October 28, 2012


I almost hesitated to make this salad from The Silver Palate Good Times Cookbook from the late 80's, but I had a head of cabbage and red onions that I wanted to use from my CSA veggie box. I'm so glad I made this!  I did it outdoors on a gorgeous day so that my kitchen wouldn't smell like cabbage and onion :o)

This is the introduction to the recipe as listed in the cookbook. I knew we would like this just from the description.

"Salting cabbage brings out a silklike texture without cooking. Enriched with fresh ginger, mint and pink peppercorns, this is a beautiful and unusual salad".

Que Sera Silk Salad
1 large green cabbage, finely shredded (I used the food processor)
3 TB coarse (kosher) salt
1 red onion, cut into thin rings
2 TB finely minced fresh ginger root
1/2 cup fresh lemon juice
1/2 cup olive oil
1/2 cup chopped fresh mint leaves
1 1/2 TB pink peppercorns
Salt, to taste

1.  Sprinkle the cabbage with 2 TB of the coarse salt in a large bowl. Let stand for 4 hours. (I let it sit outdoors) Cover with ice water and let stand for 1 more hour. Rinse and drain the cabbage.

2.  When the cabbage has been standing for 3 hours, sprinkle the onion with the remaining 1 TB coarse salt. Let stand for 1 hour. Cover with ice water and let stand for 1 more hour. Rinse and drain.

3.  Combine the cabbage and onion in a large mixing bowl.

4.  Whisk the ginger, lemon juice and oil together. Pour over the cabbage and onion and toss.

5.  Stir in the mint and peppercorns. Taste and add salt if needed.

6.  Refrigerate for several hours before serving.

Makes 10 to 12 portions

I am going to nickname this ALL DAY SALAD. But I was home multi-tasking so I didn't mind :-)
Mr. Mountain Breaths is not a fan of cole slaw or anything cabbage, and he  really enjoyed this.

Thank you for stopping by!

Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..


  1. I would love this. It sounds like the one I get at a restaurant here, except they top it with some Sriracha. Definitely making this. After Sandy :) Stay safe!

    1. Carol, I tried the salad with some Sriracha and it is awesome that way! You will love it!

  2. I wish I had a bowl of this right now. Sounds really delicious. Stay safe with Sandy! xo

  3. Boy I love cabbage and this sure sounds great:@)

  4. Sounds great...don't think I have ever had mint with cabbage before.

  5. I can eat my weight in cabbage so will give this a try. It sounds delicious. Hope you don't have any danger from the storms.........Sarah

  6. We love cabbage and this sounds great! At least you were able to enjoy to enjoy the outdoors when you made the salad. Were you affected by the storms where you live?

    1. Kitty, we won't be getting a direct hit from the storm. We will be getting the strong winds throughout the night tonight, but no flooding where we are. Thanks for asking!

  7. I have half a head of red cabbage in the frig - I wonder if that would work too? Interesting that Joe liked this and he doesn't even like cole slaw - it must be wonderful. Definitely saving this recipe :)

  8. Super gourmet, Debbie! I don't know that I'd even know where to buy pink peppercorns!!! The salad looks beautiful, though, and I hope you enjoyed every last bite!

  9. Love cole slaw, made some last week. This sounds vERY interesting.
    Still haven't been able to reach my sister, and the neighbors are stll without power.
    No gas , food supplies are limited, this is a very bad situation. One of my son's friends, a young dad was killed by a tree as he was putting his 2 little girls in their car seats trying to get to safety.
    Heavy hearts indeed.


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