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Thursday, 5 March 2015

Red Cabbage Tossed Salad with Strawberry Orange Salad Dressing

This salad recipe is adapted from the original  Silver Wolfe Anti Inflammatory Salad created by my friend Devon Wolfe in Kelowna, BC.  Devon is a close childhood friend who loves the freshness and health benefits of red cabbage and parsley plus all the other fresh vegetables in this salad.  Thank you Devon for a great salad idea.

Serves: 8+

1 small zucchini - diced
1/2 small head red cabbage - diced (approx. 2 cups)
2 carrots, crated
2 celery stalks - diced
1 cup daikon radish - diced
1/2 lb. frozen peas (approx. 1 cup)
1/4 cup red onion (sliced fine)
1/2 bunch fresh parsley (approx. 1 cup) 

If fresh peas are not available bring 3 cups of water to boil in a sauce pot. Add frozen peas and boil for 1 minute. Remove from the heat and drain away boiling water. Immediately cool peas in an ice bath or cold water so they don’t continue to cook.
Clean all remaining vegetables.
Dice zucchini,celery, daikon radish, red onion, and cabbage into bite size.

Clean parsley, remove stems (save stems for soup stock). Chop fine.
In a large salad bowl add all diced vegetables. Add cooled peas, toss salad and refrigerate until service time. We tend to 
This salad will last for 2 days in the fridge if you choose not to dress the salad.  Serve with the following salad dressing.

Strawberry Orange Salad Dressing 

4 large fresh strawberries

1 small garlic clove
2 tbsp. red onion or shallot
1/4 cup olive oil

1/8 - 1/4  cup rice vinegar
hot sauce  - a few drops
1 juice of one orange
salt & pepper to taste
Clean strawberries and remove the stem.
Add all ingredients to a blender. 
Add 1/2 tsp. salt & ground pepper to taste. Blend until well mixed...if you wish the dressing to be thinner, add 1 -2 tbsp. water.

Store in the fridge until needed.

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'

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