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….


serves 4



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.


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


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


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


©Nancy Wolfson-Moche 2014





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I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

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