Spinach and Red Cabbage Slaw With Walnuts

 

Our Head Chef Rebeka with Second Cook Helene made this delicious recipe, using the  yummy fresh spinach  our garden manager Holly and her team harvested  from the Hollyhock Garden!  (By the way, did you know that we are hiring for cooks? Come join us in the kitchen!)

This dish is super simple and so fresh and indicative of Spring/Summer harvest garden bounty.  The color was so lovely, the texture both crunchy with fresh spinach and stems and palatable with the marinating of the cabbage. Leftovers could also be added to a sandwich the next day for lunch in lieu of a lettuce leaf, or served again a 2nd time with supper …essentially it will hold up quite well!

The dressing is on the conservative side and not too much as dressings can sometimes be. Kale can also be substituted for the spinach, but would benefit from an extra virgin olive oil massage and being added to the cabbage to marinate for an hour in the fridge.

Happy Spring!

  • Yield Serves 6
  • Time, approx. 30 minutes & 1 hour marinating time

Ingredients

  • 4 cups stemmed, slivered Spinach
  • Salt to taste
  • 1 tablespoon extra virgin olive oil
  • 3 cups finely sliced or shredded red cabbage
  • ¼ cup finely chopped walnuts
  • 2 tablespoons seasoned rice vinegar
  • 2 teaspoons sherry or white balsamic vinegar
  • 2 to 3 teaspoons Dijon mustard (to taste)
  • 1 small garlic clove, minced or puréed (optional)
  • 1 tablespoon walnut oil
  • ¼ cup plain yogurt
  • Freshly ground pepper

Preparation

  1. Place the slivered spinach in a large bowl.  Chill.
  2. Add the cabbage and walnuts to a bowl and toss together.
  3. In a small bowl or measuring cup, combine the rice vinegar, sherry or white balsamic vinegar, Dijon mustard, optional garlic, walnut oil, yogurt and salt and pepper to taste. Whisk together and toss with the cabbage and nuts. Taste and adjust seasonings. Cover and refrigerate for 1 hour or longer before serving. Add the spinach and toss again and serve.

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