Moldovan Slaw

dsc_1289RECIPE #304, DAY #501

FOUR STARS

ORIGINAL RECIPE: “Moldovan Slaw” from my old blog, RealisticChef*

TIMING: 15 minutes

DIFFICULTY: Easy, as long as you have your knife skills

TOOLS: Nothing special

COOK TYPE: None

HEALTH: You get an A+ for this one. Almost all of us could use more crucifers in their diet, like cabbage, and especially raw cabbage, so slaws is a great way to make that happen. Here, you have a healthful dressing of lemon and olive oil and a few fresh herbs and other veggies. Enjoy without restraint!dsc_1290

EXPERIENCE: And another recipe to feature Moldova. This salad–and the one I will post after–are emblematic of Moldovan cooking: walking out to the yard, picking the veggies, and preparing them in a simply yet surprisingly delicious way.

NOTES: You could definitely grate the cabbage and carrot, but I prefer to thinly slice the cabbage and use a peeler to scrape away at the carrot. Just a preference.

***

  1. In a small bowl, whisk together 2 tablespoons olive oil, 2-3 tablespoons fresh lemon juice, and salt and pepper to taste, until emulsified. Set aside.
  2. Shred 1/2 head white/green cabbage. Place in a serving bowl. Add optional julienned green apple and carrot.
  3. Quickly, toss with a minced handful of parsley and/or dill and the dressing and serve fresh.

 

***

Serve with a Moldovan-themed supper, like stuffed cabbage or Pork Paprikash and Mamaliga.

*Recipe changed from the original.

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