Don’t worry. You don’t need all these ingredients for the salad. It’s a variation on a theme. If you don’t have sorrel (and who has sorrel if it’s not in their garden?) or holy basil or pickled cabbage, who cares? The recipe can’t see you. And it’s made up, anyway.
Strawberry Summer Salad with Carrots, Cucumber, Holy Basil, Sorrel, Arugula & Sweet Cabbage
2 cups sliced strawberries (or raspberries or blueberries or peaches or figs…mmm…fresh figs)
2 cups sorrel, torn (or other lettuce or spinach)
2 cups arugula (or other lettuce or spinach)
1/2 cup holy basil leaves (or purple basil or more arugula, etc.)
1 cup grated or thinly sliced cucumber (or 1 field cucumber or 1/2 an English cucumber)
1 cup grated carrots
1 tbsp olive oil
1/2 head cabbage, thinly sliced or grated
1 cup white wine vinegar
1/4 cup water
2 tbsp honey or cane sugar
1 tsp salt
First, bring the white wine vinegar to a boil with the honey and salt. Pour it over the shredded cabbage in a couple large mason jars or a heat-proof bowl. Cover and refrigerate overnight (or a week or a month…) to infuse and pickle.
Then combine 2 cups of the cabbage with the remaining ingredients in a large bowl (the remaining cabbage will keep for ages in the fridge. Officially, a month. Less officially, a few months). Toss to combine, or arrange artfully in layers.
Done. Wasn’t that easy?
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