There’s no better time to cook by color than late summer. Vibrant violet cabbage and intensely bright green parsley team up with abundant garlic to make a lively salad. It’s a great one to make for a picnic since it can – and should — be made ahead, and it even seems fresh the next day if refrigerated.
The trick to this salad is mashing the garlic with salt until it forms a paste and marinating it in olive oil for a half hour. At the same time, thinly sliced cabbage is lightly salted and splashed with white wine vinegar and left to soften. Finally, the garlic and cabbage mixtures are combined, the vinegar level is adjusted, and abundant freshly chopped parsley (here a combination of curly and flat-leaf) rounds it out. It’s important to use a lot of parsley. When making this in the winter or late fall when lettuce is sparse, parsley becomes a main feature of salad.
Garlicky Red Cabbage and Parsley Slaw
½ small head red cabbage
Kosher salt (or other coarse salt like sea salt)
White wine vinegar, about 2 tsp and more to taste
2 large cloves garlic
1½ tbsp extra virgin olive oil
A large handful or more, parsley torn medium fine with a few larger leaves reserved
Core and thinly slice the cabbage into a large bowl. Toss with about 1 tsp salt and 2 tsp white wine vinegar and set aside to wilt slightly, about 30 minutes
Finely chop the garlic and add 1 tsp salt, chopping and mashing it until it forms a paste. Add the olive oil, stirring to combine well. Set aside for about 30 minutes.
Toss the garlicky olive oil into the cabbage mixture, and mix with your hands to combine well. Season the slaw with additional vinegar, if needed (I do not use very much).
Chop or tear the parsley into small pieces, leaving some larger. Add to the cabbage mixture and stir well. Eat it soon or refrigerate until ready to serve.
Serves about 6.
Was trying to get Ilene interested in this but NO WAY. Been hitting the garden hard for a good while but it is fading except for the fall lettuce crop.