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Savoy Cabbage, Carrot, and Apple Salad

2.2

(4)

The homey and hearty dishes of Louis Szathmáry—a splendidly mustached man who was the chef-owner of Chicago's well-known Hungarian restaurant The Bakery—are the inspiration for this dinner. Of course, chef Louis cooked using lots of butter and cream, but with just a touch of fat we've retained many of the same earthy flavors that he loved.

Active time: 45 min Start to finish: 1‚ hr

Cooks' notes:

•Use a mandoline or other manual slicer as an easy and fast way to slice cabbage and julienne carrots .

•Salad may be made 1 day ahead. Place plastic wrap directly on surface of salad, then cover bowl and chill. Season again before serving.

Recipe information

  • Total Time

    1 hr

  • Yield

    Makes 6 servings

Ingredients

3 tablespoons apple juice
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon caraway seeds, lightly crushed
1/2 head Savoy cabbage, cored and very thinly sliced (4 cups)
2 large carrots, very thinly julienned (2 cups)
1 Granny Smith apple, quartered, cored, and sliced crosswise 1/8 inch thick

Garnish:

fresh parsley leaves (preferably flat-leaf)

Preparation

  1. Step 1

    Whisk together juices, oil, and caraway seeds. Season with salt and pepper and toss with cabbage, carrots, and apple.

    Step 2

    Let stand at room temperature, tossing occasionally, 40 minutes to allow flavors to blend and cabbage to wilt.

Nutrition Per Serving

Each serving about 63 calories and 3 grams fat
#### Nutritional analysis provided by Gourmet
TagsCole SlawSlawSaladHungarianEastern EuropeanEuropeanCabbageLeafy GreensVegetableCarrotRoot VegetableAppleFruitSideLunchDinnerDairy FreeGluten FreeNut FreeVeganVegetarianKetoQuickEasyNo-CookGourmet
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