purple cabbage, yellow beets and golden raisins

April 10, 2014 • Nancy Wolfson-Moche

I served this dish for breakfast and packed the leftovers for the breakfast I will eat on the plane tomorrow morning. I am taking a vacation and I will share anything post-worthy. Stay tuned….

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serves 4

INgredients

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one half purple head cabbage

one half yellow beet

a few handfuls golden raisins

2 teaspoons umeboshi plum vinegar

Process Remove the outer layers of the cabbage and wash it well. Use a knife to shred the cabbage into thin, curly pieces.

Use a sharp Japanese vegetable knife to “shave” the inside of the cabbage. Set aside. IMG_5645 Peel the beet. Cut it into thin half moons.

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Slice each half moon into matchsticks that are less than an eighth of an inch thick.

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Arrange the shredded cabbage and the beet matchsticks on individual plates.

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Garnish with raisins and drizzle a half teaspoon of ume plum vinegar on each salad.

 

©Nancy Wolfson-Moche 2014

 

 

 

 

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You did an amazing job!  E’s cookbook is fantastic.  Thank you for all of your work for the class. No wonder it is the most popular class.

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