Sometimes it is challenging to enjoy a salad in the coldest parts of the winter. But we need our roughage, no matter the frigidity outside, and this one is pretty amazing for its simplicity. It’s pleasantly evocative of any number of other classic salads – cole slaw, the iceberg wedge or a Waldorf – without being quite like any of them.
It is, I am convinced, the combination of the caraway seeds and the crunch of the cabbage that makes this work so well. The brightness and zing of the dressing keep it lively and different from your typical weeknight green salad with vinaigrette. I love when every ingredient has a clear purpose, especially when the list is so brief.
CABBAGE SALAD WITH APPLE AND CARAWAY
For the salad:
5 cups shredded green cabbage, gently packed
1 firm medium-sized apple, diced
1/2 cup chopped pecans
1/4 cup currants
1 teaspoon caraway seeds
For the dressing:
1/4 cup olive oil
2 tablespoons Greek yogurt
1 tablespoon golden balsamic or similar vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
salt+pepper to taste
First, make the dressing: Whisk together olive oil and yogurt until completely blended. Add the vinegar, lemon juice and mustard slowly, blending as you go. Season to taste with salt and pepper.
Combine all salad ingredients. Drizzle dressing over, and toss to blend.