Parsley Cabbage Salad with Orange Vinaigrette
A delightfully light side dish to be served with a hearty meal...or on a buffet table to lend an air of simplicity to a feast.
Makes 3-4 servings
1/2 medium head green cabbage, finely shredded
1 small bunch fresh flatleaf parsley, finely minced
1-2 carrots, fine matchstick pieces
4-5 fresh green onions, 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 green onions and set aside to cool.
To prepare the dressing, combine oil, garlic, shallots, orange zest and a light sprinkle of salt in a small saucepan and cook over low heat for 4-5 minutes. Remove from heat, whisk in orange and lime juice and season to taste with salt.
To serve, toss cabbage mixture with dressing and serve warm or lightly chilled.