Friday, July 27, 2012

2nd Ave Deli's Health Salad

I love this recipe.  I had it at the actual 2nd Ave Deli and it was love at first bite.

1 small head green cabbage (abt 2 lbs.)
2 medium carrots, peeled
1 small green bell pepper
1 large rib celery, cut into thin slices
3/4 C. distilled white vinegar
2 T. extra virgin olive oil, peanut, or canola oil
1/2 C. sugar
1 T. salt
1/2 t. freshly ground pepper
Makes about 8 cups

Cut the cabbage into quarters and remove the core. Shred the cabbage as finely as possible and transfer to a large bowl.  Using the coarsest side of a box grater, shred the carrots; halve the green pepper and remove the seeds, ribs, and stem, then cut them into extremely fine strands; cut the celery thin and crosswise and add all ingredients to the cabbage.

To make the dressing, whisk together the vinegar, oil, sugar, salt, and pepper in a small bowl. Pour the dressing over the slaw. Toss well.

Refrigerate the slaw, tightly covered, for at least 8 hours before serving. As the slaw will not wilt much, it should remain crisp and fresh tasting for 2 to 3 weeks. 

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