In the winter I long for bright flavors and crunchy salads to go with the warmth of the soups and stews that are in constant rotation. This salad fits all those needs - a rainbow of colors come from the red cabbage and pink radishes, as well as differnt hues of orange carrots. The vinaigrette is quick to whip up and good on any salad.
Ingredients for salad:
4 cups of finely shredded red cabbage 2 - 3 scallions, chopped finely 2 psychedelic radishes - they're turnip sized so if you can't find these, use a small bunch of regular radishes, julienned 2 cups of shredded mixed color carrots 1 cup of chopped flat leaf parsley
mix everything together in a bowl
Ingredients for Cider Syrup Vinaigrette: 1/4 cup cider syrup 1/4 cup apple cider vinegar 1/4 cup extra virgin olive oil 1/2 - 3/4 teaspoon sea salt
shake vigorously in a mason jar to emulsify
Pour desired amount of vinaigrette over the salad - some like more than others. Save anything leftover for tomorrow's salad (store in the refrigerator).