QUE SERA SILK SALAD

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

Greek Style Quinoa and Roasted Vegetable Salad

I love saying quinoa. It's pronounced keen-wah. Quinoa is wonderful source of protein, and I buy it at the health food store but the supermarkets also sell it.  It is a distant cousin to beet and spinach. Great for breakfast, topped with nuts and some maple syrup.

Here is one of my favorite new salads using quinoa. Perfect for summer too.

4 cups of cooked quinoa (I used red, but any variety is fine)
1 cup crumbled feta cheese
About 4 cups of roasted (chopped) vegetables (I used carrots, zucchini and onions)
2 cups of raw baby spinach
1/4 cup chopped kalamata olives
Greek salad dressing of your preference

Place the cooked quinoa, roasted veggies and their juices in a large ceramic bowl and mix together. Toss in the spinach and stir. It will wilt as you toss it. Add the olives and mix. Pour about 1/4 cup of the salad dressing over the quinoa, and mix until coated. Add the feta cheese and allow it to sit for a bit or refrigerate it. Serve at room temperature as the flavor is nicer. You might want to add more dressing at this time since the quinoa and veggies will absorb some of the dressing.

Delicious with grilled chicken or shrimp. Also good as a leftover in a sandwich wrap.

Recipe adapted from a local cook, Heidi Jones.

Thank you for visiting!

Debbie