|great lunch on a cold day|
garnished the soup with sour cream
The first time I had a fresh cabbage salad was in the kitchen of my DF (dear friend), Anne. She is one of those moms whose children seem to magically eat vegetables. But of course, it is not magic - just Anne, sharing her love of all things fresh and seasonal, creating a home where her children appreciate good food.
I'm unpacking holiday decorations today and reheating leftovers for lunch. I want a little roughage to go with it. This salad is the perfect accompaniment to my black bean soup and really to any smokey, grilled meats or a blackened salmon. It is crunchy, refreshing and easy to put together. You could add grated carrot to this - like a mayo-free coleslaw.
|shred to your size preference|
|black bean soup was just as|
yummy as day 1
serves 2, adapted from Urban Pantry, by Amy Pennington
|you can substitute your favorite vinegar:|
champagne, apple cider, shallot, etc.
I recommend keeping it to a light color
2 T Rice Vinegar
pinch of salt
pinch of sugar
3+ T evoo
1/2 head of green cabbage, sliced thinly
1. Combine the vinegar, salt and sugar in a medium sized bowl and whisk in the evoo slowly.
2. Add the cabbage and toss with 'impeccably clean' hands. :)
3. Serve and Crunch away!