Cheers to New Year’s resolutions! Cheers to cabbage salad EVERY SINGLE DAY!
Or was this not one of your resolutions? Well, to tell the truth, it wasn’t mine either. But after all the Christmas cookies, something green and crunchy is a nice change. Plus at this time of the year, we can all use a little vitamin boost.
We ‘re spending the holidays at my sister’s and my parents’ place in the Czech Republic where we’ve been taking turns coughing and sneezing.
Sebastiaan, who’s currently dragon-obsessed, asked for some cabbage to feed to his three dragons and as no one wants dragons sneezing flames all over the place, I gave him a leaf. He said they quite liked it. Who knew you could feed dragons cabbage instead of princesses?
This recipe started as “lets-see-what-we-have-in-the-fridge” kind of salad, but proved to be such a good combination, it’s one of my favorite cool season salads now. It’s also something of a antioxidants overdose.
One year ago: Open face sandwiches with home made potato salad
Fennel and celery slaw with pomegranate
This recipe makes quite a bit of salad, but it keeps pretty well in the fridge. It can be made in advance, so that the vinegar gets a chance to tenderize the cabbage a bit.
5 tbsp mild olive oil
3 tbsp white wine vinegar
pinch of salt
pinch of ground pepper
½ medium white cabbage
5 celery stalks
2 small or one large fennel bulb
Make the dressing by mixing all the ingredients.
Cut the cabbage half in half, cut out the hard core and slice as finely as you can – I do this by hand because I enjoy a bit of chopping, but I’m sure a food processor would be fine.
Slice the celery finely. Quarter the fennel and slice finely, too. Mix the vegetables in a large bowl and add the dressing. I use my hands to mix everything, massaging the cabbage to make it more enjoyable raw. Taste to see whether you need to add something – I often find a salad needs more vinegar. Extract the pomegranate seeds by cutting the fruits in half and bashing the halves with a wooden spoon. Add them to the salad.