This Simple Cabbage & Beet Salad Recipe Delivers Big Flavors In Just 3-Steps
The Institute of Culinary Education has partnered with GrowNYC in a monthly series highlighting seasonal ingredients at the local greenmarket. With summer's star ingredients (think: tomatoes, peaches, berries) winding down, we're looking ahead to fall with a focus on beets and cabbage this month.
If you can't bear to say goodbye to summer and are still craving simple, no-cook recipes that shine with seasonal produce, this recipe is for you. Chef-Instructor Rich LaMarita uses fall-coded vegetables in a delicious, healthy salad that checks those boxes (minimal prep, no heat, produce-forward) and more.
Cabbage, beets and red onion are quickly shredded or sliced. Two types of vinegar are mixed with oil for a punchy vinaigrette. Rounding out the salad are Thai bird red chilies for heat; lightly roasted pumpkin seeds for crunch; toasted cumin seeds for earthy depth; and capers, the ultimate briny flavor bombs.
Balancing flavors and improvising with seasonal ingredients are two tenets of the Health-Centered Culinary Arts program that Chef Rich teaches at ICE. And though he chose to keep the cabbage raw in this dish, in the classroom, he guides students through a variety of cooking techniques to apply to plant-based foods and the benefits of fermented foods (like kimchi and sauerkraut).
"Cabbage is a very versatile food," says Chef Rich. It can be eaten raw, sautéed, fermented, or stuffed with meat or vegetables.
As for beets, "they have a great texture, great flavor and are full of nutrients,” shares Chef Rich. Try them shaved, sliced and eaten raw or marinated in a little vinaigrette, boiled or roasted.
Dive into fall flavors with these more recipes from this series:
Ingredients
- ½ red cabbage, core removed, thinly sliced
- 2 beets, finely shredded
- ½ small red onion, thinly sliced
- 1 fresh Thai bird red chili, seeded and finely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- ¼ cup extra-virgin olive oil
- Salt and pepper to taste
- 1-2 teaspoons capers
- 2 teaspoons cumin seeds, toasted
- 1 tablespoon pumpkin seeds, lightly roasted
- 1 bunch chervil, leaves
Directions
- Mix cabbage, beets, red onion, and chili in a bowl.
- Blend vinegars and olive oil by hand. Season with salt and pepper. Toss salad with dressing.
- Gently fold in capers, pumpkin seeds, cumin seeds and chervil. Serve chilled.
