Parsley Cabbage Salad with Orange Vinaigrette
We don't think of parsley as an ingredient, just a garnish, but in truth, parsley is jam-packed with nutrients and has a clean taste that makes it a great addition to any salad.
1/2 medium head green cabbage, finely shredded
1 small bunch flatleaf parsley, finely minced
1-2 carrots, fine matchstick pieces
4-5 fresh scallions, thinly sliced on the diagonal
1/4 cup extra virgin olive oil
2-3 cloves fresh garlic, finely minced
2-3 shallots, finely minced
grated zest of 1 orange
juice of 2 oranges
juice of 1 lime
Bring a pot of water to a boil and cook cabbage until crisp-tender, about 3 minutes. Drain and transfer to a mixing bowl. Stir in parsley. In the same boiling water, cook carrots for 2 minutes. Drain and add to cabbage-parsley mixture. Stir in scallions and set aside to cool.
To serve, toss cabbage mixture with dressing and serve warm or lightly chilled.
Makes 4-5 servings.