Monday, 23 February 2015

Bean & Cabbage Salad

Here's a very simple salad; to me one of the main attractions is that I grew every vegetable in it, including the beans. And if I'd been a bit more organized, I could have said that about the herbs too; they are all in the garden, anyway. I hasten to add that it also tastes good.

This is a salad that can be used as a substantial side salad, or as a meal in itself. Or an almost-meal in itself, with a little grated cheese, hardboiled egg, or tuna salad served with it to just give it that little push over the top.

20 minutes prep time, not including cooking the beans
4 to 6 servings

Make the Dressing:
2 tablespoons olive oil
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon sweet Hungarian paprika
1/4 teaspoon Aleppo pepper
3/4 teaspoon rubbed thyme

Whisk or shake the ingredients together in a small bowl or jar.

Make the Salad:
1/2 medium onion
2 cups cooked white beans
3 cups finely chopped green cabbage
1 cup grated carrot

 Peel and slice the onion, and put the slices in a bowl, salting each layer as you go. Let rest for 1/2 hour, then rince and drain them well, and chop them finely.

Mix them in a bowl with the drained white beans, the finely chopped cabbage and the grated carrot. Toss with the dressing.

Last year at this time I made Roasted Garlic & Bean Soup

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