A Simple, Seasonal, Cabbage Salad with Mint

Posted · 5 Comments

cabbage_salad2

My favorite kind of salads are simple – using fresh ingredients and homemade condiments.

This simple salad was inspired by my friend from Azerbaijan. She’s a remarkable lady who works wonders in the kitchen.

We both have a love of vegetables and I adore her many Russian renditions especially when it comes to using yogurt in her dishes.

Last week she made a similar salad using cabbage, cucumbers, and fresh from the garden parsley.  It looked so delicious that I decided to make my own variation.

Cabbage, carrots, and fresh mint from my garden all tossed in homemade mayonnaise and yogurt.

A simple salad that taste as fresh as the morning dew in Spring.

A Simple, Seasonal, Cabbage Salad with Mint

cabbage_salad

Ingredients:

Method:

Toss all ingredients in a large bowl and allow to rest in the refrigerator for at least 3 hours or preferably overnight.

Buen Provecho!

Do you have any cabbage recipes you’d like to share?  Please do in the comments below :)

5 Responses to "A Simple, Seasonal, Cabbage Salad with Mint"
  1. rebecca says:

    lovely recipe and so much fun to learn new recipes from different countries

  2. The Contessa says:

    This sounds fresh. I have an abundance of mint and love to use it.
    Thanks.

  3. The Contessa says:

    Sweet and Sour Slaw

    1 large head of green cabbage thinly sliced in a food processor
    1 large white onion thinly sliced
    1 large bell pepper (red or green) thinly sliced
    1 cup granulated sugar
    ¾ cup vegetable oil
    1 cup white vinegar
    1 tablespoon celery seed
    1 tablespoon salt

    Shred the cabbage in a food processor along with onion and pepper. Place in a large (non metallic) bowl. Pour 1 cup of sugar evenly over the slaw. DO NOT STIR! Meanwhile heat the oil, vinegar, celery seed and salt in a sauce pan and pour over the slaw. DO NOT STIR! Cover tightly and refrigerate overnight. When ready to serve, toss the slaw.
    This makes a lot. It was served at many church dinners.

  4. a favourite combination salad looks wonderful

  5. We like shredded cabbage with salt, pepper, olive oil, rice wine vinegar and a little agave nectar tossed together. Sometimes I add some crumbled blue cheese. Yum !

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