Thursday, January 28, 2010

Red Cabbage and Cashew Salad

The winter weather has me craving color, which was the only real inspiration for this salad. My goal was to create something pretty that--of course--tastes good.

In the recipe, I state to use light olive oil, but any oil of choice will do. When I made this, I actually used red chili oil to give it a bit of a kick (a little too much kick, according to the offspring....use at your own risk!). This works equally as well as a warm salad as it does chilled. Add some lentils or edamame, and it could even be a main dish.

Red Cabbage and Cashew Salad

2 tbs light olive oil
1 shallot, thinly sliced
4 tbs honey
1 tbs lime juice
1/4 c fresh parsley, finely chopped
1 tsp salt
pepper to taste
4 c red cabbage, shredded
3/4 c cashews

In a saucepan, heat oil over medium heat. Saute shallot until transparent. Add honey and stir until combined.

Remove from heat and whisk in lime juice, parsley, salt, and pepper.

Toss dressing with cabbage and cashews. Serves 4-6.

No comments:

Post a Comment