|Light and Summery Salad|
Recipe from The Cooking Decade
Like the Thai Napa Cabbage Chicken Salad, I have no idea where this recipe came from. Unlike the Thai Salad, it’s a magazine clipping, not scribbled in my handwriting. This is another recipe from The Cooking Decade, a looseleaf binder of family recipes given to me by my sister Chris, who says she’s in her second non-cooking decade. You didn’t hear it from me, but she’s a fabulous cook when she chooses to be, and all of the recipes from her Cooking Decade have been triple tested and family approved. Plus this particular recipe is great for using up those tomatoes that are coming in like crazy right now.
Because of the red pepper, this dressing has a kick, even though it’s light. The original recipe calls for ½ tsp. of ground red pepper, which makes it quite spicy. We usually use the ¼ tsp., which makes it “kindly warm,” as hubby Bruce puts it. You can start with less, or more, to your taste.
|Use Any Proportion of these Veggies|
serves about 12
1 medium cabbage, ~2 lbs.
2 medium tomatoes, ~¾ - 1 lb.
½ - 1 bunch radishes, ~6 oz.
2 tbsp. lemon juice
¼ tsp. salt
½ tsp. black pepper
¼ - ½ tsp. red pepper
2 tsp. olive oil
~ ½ bunch fresh cilantro
lemon wedges for garnish (optional)
Remove core from cabbage and slice thinly into reasonably bite size strips. Cut tomatoes into ½ inch cubes. Slice radishes. Separate cilantro leaves from stems, chop coarsely.
In a large salad bowl, mix together cabbage, tomatoes, radishes, and cilantro.
In a small bowl, mix together lemon juice, salt, red pepper and black pepper till blended. Whisk in olive oil.
Pour dressing over vegetables and toss. Let stand 20 minutes, toss again, and serve with salt, black pepper, and additional lemon if desired.