Monday, March 22, 2010

Red Cabbage Salad

Ok here is the start of the long over due St. Patty's day meal.  I had a long weekend full of library school presentations and my lovely friend Branden who just got back from south Korea and came to visit...thus the blog gets neglected.  Also might I add that while red cabbage is called red is truly a purple color, so I have been having some trouble with deciding what color to catalog this recipe under.  This salad was really good and not overwhelming with flavor. A nice light salad to go with mounds of corned beef.

Adapted from Sunset
Serves 8 as side dish

1 head red cabbage, thinly sliced
6 tablespoons rice vinegar
1 tablespoon sugar
2 teaspoons creamy horseradish
1/2 red onion, finely chopped
2 firm-ripe Bartlet pears, cut into bit size pieces
Salt and pepper

The Process
1.  In a big bowl mix together the cabbage, onion, and pear and set aside.

2.  In a small bowl mix together rice vinegar, sugar, creamy horseradish.

3.  Dress salad right before serving.  Add the liquid mixture to the big bowl and mix thoroughly so everything is coated.  Then add salt and pepper to taste and mix again.

Might I add if you are not a fan of the raw cabbage taste then don't make this and try to like it...cause you won't.  But if you have mature taste buds you are in the clear hahaha j/k (ew! I hate it when people say that, but I had to since this is digital communication).  Also the cabbage is very much purple, so that is my final decision.

Picture from:

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