Red Cabbage & Apple Salad with Jalapeno Vinaigrette
|Granny Smith Apples||2|
|Roasted Sunflower Seeds||1/4 Cup|
|Rice Wine Vinegar||2 Tablespoons|
|Fresh Ginger||1/2 inch|
|Italian Parsley||2 Tablespoons|
|Dijon Mustard||1 teaspoons|
|Honey or Agave||1 teaspoon|
|Canola Oil||3/4 Cup|
|Salt & Pepper|
Lemonade LA is one of my first stops when I go to L.A. I adore their selection of salads and their huge macarons. This recipe is a combination of one of their salads and one of their dressings.
I like the place so much I bought their cookbook which I never usually do, but in this case was a worthy investment.
I used my trusty Mandoline to dice the Cabbage and I also used it to Matchstick the Apples and then diced them.
This salad would make a great topping for Fish Tacos and you will have a little extra dressing left over for another dish.
- Make the dressing by first seeding the Jalapeno and chopping it into large chunks, peel the Ginger with a teaspoon and dice it then add it to the blender or food processor, blend everything but the Oil together, when all blended slowly add the oil with the motor running until blended and thick.
- Dice the Red Cabbage, Apples, Green Onions and Cilantro.
- Mix through the Roasted Sunflower Seeds and add enough Jalapeno Vinaigrette to coat the salad.