Easy Green Cabbage Salad w/ White Wine Vinaigrette
This salad was inspired by a dish made by my friend and mentor Paul Canales, owner and head chef of Duende in downtown Oakland. When I was first staging at his restaurant I asked him to give me the recipe for his Ensalada de Col, a raw cabbage salad piled high with Mahón cheese, green olives, and pistachios. I order the salad every time I eat at Duende and it’s always amazing. I lost the real recipe for this dish years ago but I continue to enjoy a version which has adapted and now tastes almost nothing like the original. Regardless, it’s delicious and very easy to make.
Yields 2-3 servings
- 1/2 green or savoy cabbage
- 4 tablespoons mayonaise
- 1 tablespoon white wine vinegar (chardonnay or champagne vinegar are ideal)
- Juice of 1/2 lemon
- Pinch of salt
- 1/2 teaspoon cumin
- 1/4 teaspoon sweet paprika
- 2 tablespoons good extra virgin olive oil
- 1/4 cup almonds, toasted lightly
- 1/4 cup black or green olives, pitted
- 1/4 heaping cup grated parmesan
1. Cut the half cabbage in half widthwise and remove the core. Slice the cabbage very thinly, moving in the direction the core would have run.
2. Whisk together the mayonnaise, white wine vinegar, lemon juice, salt, cumin, sweet paprika, and extra virgin olive oil until well combined.
3. Cut the almonds into thick pieces and chop the olives roughly.
4. Toss the salad with the dressing at least an hour before eating. The longer the combination ‘marinates’, the more delicious the salad will be!
5. Before serving, heap the cabbage mixture on the center of a large plate. Sprinkle the olives and almonds around or on top of the salad and dust with parmesan cheese.