The theme for this South Arm Older Adults Community Kitchen is to incorporate more vegetables and fruits into our diets.
The dates adds sweetness to the salad while the Mandarin oranges add juiciness to it. The original recipe uses Kumquat but since Michelle could not find them in the groceries store, she replaced it with Mandarin oranges. Kumquat will gives it a more citrusy taste as you consumed the peel too.
- 1 tablespoon red vinegar
- 1 tablespoon lemon juice
- salt and pepper to taste
- 4 tablespoons olive oil
- 2 tablespoons Greek yogurt or heavy cream
- 1 small red cabbage
- 4 dates (medjool are great) or a handful of raisins
- 4 kumquats or orange segments
- handful of minced parsley
Source: this recipe is adapted from The Art of Simple Food II
Please pardon me for not having photos of the steps as I was busy making the lemonade.
- Mix together the dressing: red wine vinegar, lemon juice, salt and pepper. Stir to dissolve, then whisk in olive oil and yogurt.
- Taste and add more acid or salt as desired.
- Remove outer leaves from red cabbage. Cut into quarters and remove core. Turn cut side down and slice into fine shreds (or use slicing side on grater).
- Remove stem ends from dates, slice to remove pits and cut into thin circles.
- Slice kumquats thinly or peel Mandarin oranges and separate into segments.
- Toss all ingredients together, let sit for 5 minutes before serving.
We served the salad with Baked Penne with Cauliflower and Cheese which I will blog about tomorrow.
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I just so happened to have left over cabbage from my borsht the other day! Now I can do something with it