There is a red cabbage staring at me in the refrigerator bin. I always buy them in winter because they are beautiful and then they sit in my refrigerator waiting for me to tackle the challenge of using a whole cabbage!
I’m trying to make friends with my mandoline and not lose any fingers in the process. I will admit to snobbery in buying the “professional” model. I have the biceps to prove it – great exercise! I understand from reading various articles that many people enjoy a cheaper Swiss version of this gizmo which is supposedly easier to use. I should hope so! The mandoline seems to leave too many ends of vegetables that won’t quite get inserted into the blades. A lot of waste for the money, or I don’t understand the technique required. By the time I nibble all the vegetable ends I have no capacity left for the final production. I suppose I could use the little bits for soup stock. Another answer to the shredding would be the shredder disk on the cuisine art, or, heaven forbid, cutting by hand – easy for the cabbage, not so for the daikon and carrot.
Kumquats are making a winter appearance at the market and were included for a burst of flavor and color. Anyway, the end result is tasty, very raw, very healthy, and keeps for a few days as well – a nice winter solution to the missing healthy raw veggies of summer.
1/2 organic red cabbage in thin shreds
1 C finely shredded organic carrots
1 C finely shredded organic daikon (icicle radish)
12 kumquats in thin slices
2 T organic sesame oil (not toasted)
1 T organic canola oil
2 tsp toasted sesame oil
2 T pomegranate champagne vinegar
3 T brown rice vinegar (or California yuzu rice vinegar)
2 tsp sweet white miso
2 T agave syrup
1 tsp salt
1 tsp Melinda’s hot sauce
2 T meyer lemon juice (orange or lime or regular lemon OK)
2 T grated fresh ginger root
Place all shredded ingredients and kumquats in a large bowl. Whisk dressing ingredients together and mix into salad. Allow to rest at room temperature for an hour before serving to deepen flavors. Toss occasionally to distribute dressing.
Note: These dressing ingredients are very flexible. Play with the flavors to get a nice balance of acid, sweet, salty, and spicy. Flavored vinegars of many varieties can be used. Miso is added for it’s pungency, but also for it’s health value.