Right now, we have in beautiful, organic Arrowhead cabbage from Red Fire Farm in Granby, MA – and, the other night, I took the opportunity to use one for a wonderful, sweet and crunchy salad. The cabbage offered a buttery crunch, more tender than its more rotund brother. A few turnips added a peppery bite while apple and carrot rounded things out with a sweet note for a well-balanced “slaw.”
I served the salad with our charcutière Julie’s housemade kielbasa and a vino rosato, Susucaru 5, recommended by Gemma, our wine buyer. Next to the salty spice of the braised kielbasa, the salad was a perfect companion, giving your tastebuds everything they want: sweet, salt, sour and spice. To wash it all down, Gemma nailed the pairing – the unfiltered dry rosé had a body that was not lost with the smoky spice of the sausage. All combined, it made for an excellent meal and is most certainly worthy of the spotlight at any backyard barbecue!
Arrowhead “Slaw” Salad
For the salad:
1 medium Arrowhead cabbage, thinly sliced
1 red apple, thinly sliced (I used Fuji, but any crunchy red would work)
1 medium carrot, shredded
4 small Hakurei turnips, peeled and thinly sliced (radish would work as well)
Combine the salad ingredients and mix until uniformly distributed. For the vinaigrette – combine the ingredients and either whisk quickly in a bowl or shake in a fully-sealed jar until emulsified. Toss the salad and the vinaigrette and allow to rest at least half an hour for the flavors to meld. Serve and enjoy!
*This recipe can be made up to 24 hours in advance.
Nicole Roach is a keen kitchen experimenter and a member of both the produce and register teams at Formaggio Kitchen Cambridge.