Cabbage and Apple Salad with Parsley and Mint

My favorite salads have lots of variety of flavor, texture and color.  I need to have a different taste experience in every bite.  I was looking for a seasonal salad that would fill those criteria, and this is it!  Hardy cabbage, the workhorse of fall and winter produce, combines beautifully with juicy Honey Crisp Apples.  For a little burst of sweetness, I added currants, and chopped hazelnuts for crunch.  A bit of shredded sharp Cheddar cheese adds richness; and parsley and mint keep everything fresh and bright tasting.  The salad is dressed with a simple vinaigrette, sharp with apple cider vinegar and sweetened with a little maple syrup.  It’s an all around perfect fall salad, on its own, or with pork, chicken, or seafood for dinner.

Cabbage and Apple Salad with Parsley and Mint
(serves 4 to 6)
1 tablespoon finely minced shallot
1 tablespoon plus 1 teaspoon apple cider vinegar
A large pinch of salt
3 to 4 tablespoons of olive or grapeseed oil
1 1/2 teaspoons maple syrup
A half  of a medium cabbage (about 1 pound), cored and very thinly sliced
1 large (7 to 8 ounce) Honey Crisp apple, halved, cored, and cut into 1/2-inch pieces
1/4 cup currants, rinsed and soaked in a little water if very dry
2/3 cup coarsely shredded sharp Cheddar cheese
1/3 cup coarsely chopped, toasted hazelnuts
1 tablespoon chopped fresh mint leaves
2 tablespoon chopped fresh flat leaf parsley
To make the dressing:  Put the minced shallot in a small bowl and add the cider vinegar and salt.  Allow to stand for about 10 minutes.  Whisk in the oil and maple syrup; taste, and adjust for acid and salt.  Place the cabbage, chopped apples, currants, Cheddar cheese, and hazelnuts in a large bowl.  Toss with the dressing, add the fresh herbs and toss again.  Season to taste with additional salt, if necessary.  Serve at room temperature; any leftovers can be stored, tightly covered, in the refrigerator for 2 to 3 days.



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