Sorrel & Cabbage Salad
Sorrel & Cabbage Salad
About this Recipe
Tart sorrel pairs with sweet cabbage in this refreshing, crunchy salad, with potatoes and a creamy pistachio dressing for a satisfying blend of flavors and textures.
The Benefits
Sorrel offers loads of fiber, vitamin C, and lots of micronutrients that may help your heart, sight, and combat certain cancers. Cabbage is similar as far as being rich in vitamin C, additionally very strong in vitamin K.
Ingredients
4 to 6 SERVES
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.)
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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