We hosted our summer karate picnic this weekend at the Dublin Boro Park. Ester, my wife, always brings out our best summer side dishes and to serve up at our annual picnic.
This recipe is a red cabbage salad that she made this year. This salad is very versatile. You can add pecans instead of the walnuts or you can sweeten it up a little with raisins or fresh chopped dates. We had some parents ask for the recipe so here it is.
Ingredients
1 medium red cabbage, chopped
1 tbsp yellow onion, finely chopped
1 cup walnuts, chopped
3/4 cup olive oil
1/3 apple cider vinegar
1 tsp celery seeds
1/4 tsp dry mustard
2 tbsp sugar
2 cloves minced garlic
Roughly chopped red cabbage in food processor. Add cabbage, onion and walnuts in large salad or mixing bowl. Whisk olive oil, celery seed, vinegar, mustard, sugar and garlic in a separate bowl then pour over cabbage and toss.
This recipe is a red cabbage salad that she made this year. This salad is very versatile. You can add pecans instead of the walnuts or you can sweeten it up a little with raisins or fresh chopped dates. We had some parents ask for the recipe so here it is.
Ingredients
1 medium red cabbage, chopped
1 tbsp yellow onion, finely chopped
1 cup walnuts, chopped
3/4 cup olive oil
1/3 apple cider vinegar
1 tsp celery seeds
1/4 tsp dry mustard
2 tbsp sugar
2 cloves minced garlic
Roughly chopped red cabbage in food processor. Add cabbage, onion and walnuts in large salad or mixing bowl. Whisk olive oil, celery seed, vinegar, mustard, sugar and garlic in a separate bowl then pour over cabbage and toss.
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