Cabbage Salad with Citrus Dressing and Radishes
Thomas J. Story
Slice cabbage thicker than you would when making a slaw, giving it a substantial crunch that remains even after it’s drenched with tangy, creamy dressing.
This recipe, and others like it, can be found in the article “The Winter Salads You Need to Make Before the Season Ends.”
How to Make It
1
Core and slice the cabbage into 1⁄2-in ribbons (you want about 4 cups total) and place in a large salad bowl.
2
In a jar with a lid, vigorously shake together the olive oil, lemon and lime juices, lemon zest, garlic, shallot, egg yolk, and mustard, until emulsified.
3
Toss 3⁄4 of the dressing and the salt with the cabbage until all leaves are well coated. Sprinkle parsley and cilantro leaves over cabbage.
4
Cut the radishes into paper-thin slices with a mandoline or a very sharp knife. Arrange the radish slices over most of the top of the cabbage salad. Spoon over or brush olive oil directly onto the radishes.
MAKE AHEAD: This salad can be made up to an hour ahead of time, and is excellent the next day.
Ingredients
½ head green cabbage
½ head red cabbage
¼ cup extra-virgin olive oil
¼ cup lime and/or lemon juice
1 tsp lemon zest
1 garlic clove, microplaned
1 large shallot, minced (about 2 tbsp)
1 egg yolk
1 tbsp creamy Dijon mustard
½ tsp coarse salt
½ cup whole parsley and cilantro leaves
6 radishes
Extra-virgin olive oil for the radishes
Directions
1
Core and slice the cabbage into 1⁄2-in ribbons (you want about 4 cups total) and place in a large salad bowl.
2
In a jar with a lid, vigorously shake together the olive oil, lemon and lime juices, lemon zest, garlic, shallot, egg yolk, and mustard, until emulsified.
3
Toss 3⁄4 of the dressing and the salt with the cabbage until all leaves are well coated. Sprinkle parsley and cilantro leaves over cabbage.
4
Cut the radishes into paper-thin slices with a mandoline or a very sharp knife. Arrange the radish slices over most of the top of the cabbage salad. Spoon over or brush olive oil directly onto the radishes.
MAKE AHEAD: This salad can be made up to an hour ahead of time, and is excellent the next day.
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