Red Cabbage Tossed Salad with Strawberry Orange Salad Dressing

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 or fresh green 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 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 the salad and refrigerate until service time. 

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 

Ingredients:

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 Busby, B.Ed., MA.
'Cooking Uncovered'
http://www.youtube.com/user/mlborys?feature=mhee
blog: www.cookinguncovered.blogspot.com