I’ve adapted this salad recipe from Paige Witherington, the farm manager for Serenbe. Always love a cabbage salad that features a vinaigrette instead of a mayo-based dressing. This one has so many wonderful flavors and textures. This recipe will be great with the Napa cabbage we hope to see in our boxes sometimes this year as well.
Ingredients:
4 tablespoon apple cider vinegar 3 tablespoons granulated sugar 1 tablespoon sesame oil 1 teaspoon ginger 1 medium head cabbage 1 diced apple (or canned fruit like mandarin oranges) 1/3 cup golden raisins 1/4 cup minced onion 2 tablespoons chopped fresh cilantro 1 tablespoon toasted sesame seeds or sliced almonds
Preparation:
In a large bowl, whisk together vinegar, sugar, oil and ginger. Stir in cabbage, fruit, raisins, onion cilantro and sesame seeds. Toss gently and serve immediately, or even better, refrigerate overnight.