Do you like garlic? mustard? Here’s an easy, no cooking necessary salad for those of us that like strong flavors.
- 1 savoy cabbage or napa cabbage
- olive oil to coat
- brown mustard to coat
- 2 or 3 crushed garlic cloves
- salt, pepper to taste
- juice of 1/2 fresh orange or lemon
- for color: bits of shredded purple cabbage and/or carrot (optional)
Chop the cabbage into bite size pieces (that’s the most complicated part of this recipe). Add the shredded carrots and/or purple cabbage. Put in a large bowl. Coat the cabbage with olive oil. Then coat it with mustard. Crush in your garlic cloves, and mix. Sprinkle with salt and/or pepper to taste. Squeeze on lemon or orange juice, and mix well.
Tip on shredded carrots: you can use your food processor, or you can peel off little piece of carrot with your carrot peeler.
0 thoughts on “Cabbage Mustard Garlic Salad”
This looks good but I have no idea what a savoy cabbage is… or a napa cabbage for that matter!
You can type either in Google to see an image. The one in my photo is napa cabbage. It’s a lighter Chinese cabbage. The “standard” cabbages are kind of tough, so I used to cook them a bit before making a cole slaw. And then I discovered these other cabbages are lighter and easier to eat raw.
What kind of cabbages can you get in France? Can you get bok choy (another Chinese cabbage-like vegetable)?
I guess I sould have done that in the first place but in fact I wrote as I thought.
We have Chinese cabbage but I have never seen bok choy here (only in HK).
Ilana-Davita, it’s OK to ask as a comment; it makes the post more interesting. I was thinking of linking as part of the post; I did that the last time I used napa cabbage. But sometimes links can be annoying, taking you away from the recipe.
Wow, between the blueberries we get mid-winter from Chile and the savoy and napa cabbage, I guess our little Stop ‘n Shop has a great variety of produce! Maybe today I’ll make it to the local Highland Park farmer’s market and take a photo or two to post. It just started last week, I think.
YUMMY! That looks really good. I’m hungry too. 🙂
Rosie, I was thinking of you when I wrote this. No cooking, so that means you could eat, right? Or your husband? (he seems to be the stricter one). Mustard is OK in raw food diets? When one comes from a background of Kashrut (laws of keeping kosher), one thinks about detailed rules!
That sounds good! I may try it AFTER my stomach feels better. 🙂
Thanks Leora for thinking of us! That was really sweet. We do use organic mustard (kosher even!) so I plan on making this tomorrow. Looking forward to it! I just picked up some napa cabbage. Forgot to get purple but will use carrots instead for the color. 🙂
Hey guess what I made today?! I just blogged about it. Thanks Leora! It was soooooooooo gooood!
Rosie, so glad you liked it. I like trying to eat more raw food. I’ll keep thinking about recipes.