I love the crunchy texture and bright flavor your get from cabbage and it still blows my mind how much salad you can get out of 1 head. It wasn’t a veg I always loved but it’s versatility has definitely made me grow to love it. It holds up to acid so well that even if you don’t finish this salad, you just throw it in the fridge and the day after use it as the most deliciously bright, nutty and sweet slaw. The garlic is totally optional but we just love it and the spicy bite it brings. Serve with grilled fish, pizza, roasted chicken…whatever! it’s delish.
half head of cabbage- can be either green or red- remove core and using a knife shred
2 cups baby arugula- lightly packed
1/2 cup toasted salted sunflower seeds- if you only have raw- dry roast in a skillet for 5-10 minutes until lightly golden. Season with a pinch of salt.
1/3 cup medjool dates- pitted and roughly chopped (can also sub with raisins, currants or chopped apricots)
1/2 cup parsley leaves- simply torn
1 lemon, zested and juiced
1 tablespoon red wine vin
1/2 cup extra virgin olive oil
1/2 garlic clove- grated- optional
1 tsp kosher or sea salt
in a large bowl add the shredded cabbage, arugula, toasted sunflower seeds, dates and picked parsley. Grate over the garlic, lemon zest and then pour over the lemon juice, vinegar, extra virgin olive oil and salt. Using your hands toss the salad so that it is evenly coated with dressing. Pile high onto a pretty plate or shallow bowl and serve.