Sorrel & Cabbage Salad

Recipe 20 minPreparation Time 20 minCooking Time

Sorrel & Cabbage Salad

20 minPreparation Time 20 min Cooking Time

About this Recipe

Tart, juicy sorrel with sweet, crunchy cabbage — they’re superb together. Add chunks of new potatoes, and you’ve got a tasty cross between slaw and potato salad with an herbal tang. (The French translation of sorrel is “sour,” and that’s exactly what it is — citrusy and fresh.) A creamy pistachio dressing gets the balance of sweet and sour right, with the brightness of lemon and apple cider vinegar.

The Benefits

Sorrel offers loads of fiber and lots of micronutrients. It is a particularly excellent source of vitamin C, which is an antioxidant that may help your heart, keep your vision sharp, and combat certain cancers. This green/herb also offers vitamin A, magnesium, manganese, copper, and iron. Cabbage is similar as far as being rich in vitamin C, additionally very strong in vitamin K. The latter plays a critical role in blood clotting.

Ingredients

Serves 4 to 6

Pistachio Dressing

1/2 cup (70 g) pistachios
2 Tbsp (30 ml) olive oil
2 Tbsp mayonnaise or vegan mayonnaise
3 Tbsp to 1/4 cup (30 to 60 ml) water
3 Tbsp (45 ml) apple cider vinegar
Juice of 1 lemon
1 Tbsp (15 ml) honey
1 Tbsp (15 ml) mustard
1 tsp salt
Freshly ground black pepper

Sorrel & Cabbage Salad

1/4 head of green cabbage, core removed
2 handfuls (3 oz / 90 g) of large sorrel leaves, stems removed
2 cups (30 g) (loosely packed) parsley leaves, roughly chopped, plus extra for garnish
3 or 4 new potatoes, cooked in simmering water until tender, drained (optional)
1/2 shallot, cut into slivers on a mandoline, for garnish

Directions

Step 1

Make the dressing: In a blender, blend the pistachios, olive oil, mayonnaise, water (start with 3 Tbsp), vinegar, lemon, honey, and mustard until smooth. If it’s very thick, add the remaining 1 Tbsp water. Add the salt, to taste, and several grinds of freshly ground black pepper. Blend to combine. Set aside.
Step 2

Cut the cabbage crosswise into thin strips and transfer to a large bowl. Cut the sorrel leaves into strips and add them to the bowl. Add the chopped parsley to the bowl. Cut each of the cooled potatoes, if using, into 4 wedges and then cut each wedge in half crosswise (so that each potato yields 8 pieces); add to the bowl. Toss to combine.
Step 3

Pour the dressing over the cabbage-sorrel-potato mixture and toss to thoroughly coat the salad. Garnish with extra chopped parsley and slivers of shallot. Serve immediately. (Any leftovers of this salad will hold up in the refrigerator, in a covered container, for 1 or 2 days.)

Explore Recipe Ingredients

Ingredient

Pistachio

About the author

Betty Hallock

Betty is a writer and editor: A journalist who formerly worked at the Wall Street Journal, Los Angeles Times, and Los Angeles magazine, she also has co-authored four cookbooks. Her favorite meal for as long as she can remember has been ochazuke — rice with tea and pickled plum.

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