E-Cabbage Slaw
Marea - NYC
James Beard loved picnics. To celebrate the season, enjoy this picnic-friendly recipe presented by chef Michael White of 2010 JBF Award Winner for Best New Restaurant, Marea in New York City, in conjunction with Mercedes-Benz. The title of this dish is White’s tongue-in-cheek reference to the new Mercedes-Benz E-Cabriolet, a four-seater convertible perfect for summer driving.
Ingredients
Salad:
- 1 large head napa cabbage, shredded
- 1 red bell pepper, seeded, de-ribbed and julienned
- 1 large carrot, grated
- 1 tablespoon coarse salt
- 1 tablespoon sugar
Dressing
- 1 cup apple cider vinegar
- 1 cup sour cream
- 1 green apple, washed and grated
- 1 1/2 tablespoon sugar
- 1 tablespoon celery seeds
- 1 tablespoon coarse salt
- 1 teaspoon Dijon mustard
- 1/4 teaspoon pepperoncino flakes
Method
For the salad, combine the cabbage, peppers, carrot, salt, and sugar in a colander set over a large bowl. Toss to combine. Cover, and refrigerate overnight.
To make the dressing, combine the dressing ingredients in a medium heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until thick enough to coat the back of a spoon, about 10 minutes.
Remove salad from refrigerator, discard any liquid that has accumulated in the bottom of the bowl. Add the salad to the bowl. Add dressing and toss to combine.
Yield
4 servings
