As the weather gets warmer and the days get longer, turning winter into spring, I start craving lighter dishes consisting mainly of fresh fruits and vegetables. My cooking shifts its focus from hearty, cooked meals, which bring comfort during the cold months, to raw and delicious salads.
Even though I realize that the raw food diet is not for me, I remain inspired by its concepts and have read more than a few raw food “cookbooks.” As a result, I adopted many great salad ideas. Eventually I hope to get around to posting them all.
This particular recipe is actually one of my own. It is just one example of how I use fermented cabbage (recipe posted earlier) in salads. I hope you like it as much as our family does.
½ head red cabbage, shredded
1 cup fermented cabbage with some of the brine
3 carrots, julienned
1 small onion, thinly sliced
2 Tbsp apple cider vinegar, raw and unfiltered
Favorite oil, enough to coat well (I use extra virgin olive or
unrefined sesame seed oil)
Sea salt, to taste
2 small cucumbers, thinly sliced halves
2 mini sweet peppers or 1 bell pepper, thinly sliced
2 – 3 Tbsp fresh dill weed, finely chopped
In a large bowl mix the red cabbage, fermented cabbage, carrots, onion, salt, apple cider vinegar and oil. Afterwards, I like to pack it down with a potato masher. Cover and let stand overnight in the refrigerator to marinate. Before serving add the cucumbers, sweet peppers, dill weed and more oil, if necessary.