Before I went crazy at the Farmers’ Market last Saturday, I already had some wilting veggies in my crisper. My half head of cabbage and lone beet were quickly forgotten as I was overcome by the bright shiny greens, cheap organic Brussels sprouts, and delicious navel oranges.
But then as I was putting away my newfound treasures, I saw the cabbage and beet sitting there, lonely as could be, and knew I had to do something. So I whipped out Mark Bittman’s How to Cook Everything Vegetarian and came across a raw beet and cabbage salad and knew it was meant to be. I tweaked it a little to use up some additional lingering items in the fridge PLUS the recipe called for a navel orange!
Cabbage, Caper, and Beet Salad
Adapted from Mark Bittman’s recipe
- 1 large beet, peeled and grated
- ½ head napa cabbage, sliced thinly
- 2 navel oranges
- 1 tablespoon capers
- 1.5 cups mung beans (or any other kind of beans), drained and rinsed
- 3 tablespoons parsley, minced
- 2 teaspoons olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Combine all ingredients in a bowl and toss.
- Hard, eh?
- If you want more steps, you can mix the olive oil, vinegar, and Dijon first and then dress the salad after you’ve combined the other ingredients