How to Make a Black Cabbage Salad

2024 Author: Samantha Chapman | [email protected]. Last modified: 2024-01-12 03:32

For some years now, black cabbage salad has made its mark on the menus of many restaurants. The reason is perfectly understandable: the kale leaves are rich in nutrients. Since they absorb seasonings well thanks to their texture, they can be used to make a salad even a day in advance. Black cabbage goes well with various types of condiments, in particular with salty cheeses, raisins, almonds and vegetables cut into strips. Follow the tips in this article to prepare different types of tasty black cabbage salads.

Ingrediants

The doses of the recipe illustrated in this article are sufficient for 2-4 people, even if this depends on the appetite of the diners and the possible presence of other dishes

Ingredients for the salad:

A medium or large bunch of washed black cabbage leaves from which the hardest parts of the stem have been removed;
1 small or medium cucumber;
½ peeled, pitted and chopped avocado (optional);
50 g of feta cheese (optional).

Ingredients for the dressing:

Finely chopped shallots (1-2 tablespoons);
Extra virgin olive oil (180 ml);
White wine, champagne or white balsamic vinegar (3 tablespoons or q.b.);
Lemon juice (2-3 tablespoons or to taste);
Stone-ground, wholemeal or Dijon mustard (1 teaspoon);
Honey or agave syrup (1 tsp);
Salt to taste.;
Pepper as needed.;
A pinch of dried oregano.

Steps

Part 1 of 6: Prepare the Dressing

Step 1. Mix the seasoning ingredients in a jar or bowl and let them sit for at least 10-15 minutes

Once you have all the seasoning ingredients in the jar or bowl, be sure to mix / shake them well.
If you let the dressing rest, the intense flavor of the shallot will have a chance to dissipate, not to mention that the various flavors will combine better.
It is also advisable to lightly macerate the shallots in olive oil, as this step favors the preparation of the dressing.

Part 2 of 6: Prepare the Leaves

Step 1. Prepare the kale in a large bowl

The bowl should be large enough to allow you to mix the salad ingredients. Keep in mind that any type of kale will do. Some people prefer black or Tuscan kale, as the black curly kale that is available on the market is usually a little more ripe and therefore harder. In addition, it has a grainier texture and is relatively less flavorful.

Take the cabbage leaves, then chop them up with your hands or cut them into strips. If the cabbage is ripe and has a harder texture, you may want to cut or chop it into smaller pieces so the seasoning can soften it.
Place the shredded or shredded cabbage in a bowl.

Step 2. Season the cabbage to your liking

To avoid overdoing it, you could start with just a few tablespoons of seasoning. Remember that overflowing is easy, while removing excess seasoning is impossible!
Rub the dressing over the cabbage. The most effective way to do this? With the hands. Remember that you should gently squeeze or mash the cabbage as you stir in the dressing to break up the cell walls of the leaves. The acidic substances in the dressing will thus be able to soften them thanks to the breakdown of plant cells and fibers.
After mixing the dressing and getting a smooth result, taste the salad to determine if it's flavorful enough (remember you'll need to add more ingredients later).
If necessary, add more dressing, then repeat the process by massaging and tasting the salad until you get a good aromatic balance and a satisfying result.

Step 3. Let the seasoned cabbage rest for at least 15 minutes (up to a maximum of a couple of hours)

Since cabbage leaves are stiff, the acidic substances in the dressing (lemon juice or vinegar) need time to crush and soften the leaves.

Remember: if you plan to let the salad sit for more than an hour, put it in the refrigerator

Part 3 of 6: Adding the toppings

Step 1. Prepare and place the other ingredients in the bowl just before serving the salad

This recipe calls for the following ingredients: avocado, cucumber and feta.
You can also add other ingredients to taste.

Step 2. Stir, garnish and serve the salad

Gently mix the salad to incorporate all the ingredients. You don't need to massage it at this point, or you risk mashing the other ingredients you've used (except for the cabbage).
You could garnish the salad with larger amounts of black pepper, herbs, and / or other seasonings of your choice.

Part 4 of 6: Experimenting with the Dressing

Step 1. Use a seasoning with strong acidic notes, such as lemon juice or vinegar

Acidic substances are needed to break down the fibers of the black cabbage so that it is soft and easy to chew. Given the texture of the kale, creamy toppings like ranch sauce or blue cheese seem particularly good, but would actually make the salad thick and sticky.

Step 2. Try a lemon and scallion vinaigrette, which is one of the most popular toppings for kale salads

It goes particularly well with cheeses with a strong taste such as pecorino or parmesan. Here are the ingredients typically used:

½ cup finely chopped shallots (you will need a large shallot);
2 tablespoons of fresh lemon juice (about one lemon);
1 tablespoon of white wine vinegar;
60 ml of extra virgin olive oil;
Freshly ground black pepper and salt to taste

Step 3. Mix the shallot, lemon juice, vinegar, salt and pepper

Let it sit at room temperature for 20 minutes, then stir in the olive oil and whisk to mix.

To make the dressing slightly less sweet, you can use different types of vinegar (apples, rice, balsamic).
To make a sweeter, less acidic dressing, replace the oil with 2 teaspoons of honey.
Replace the oil with 1 1/2 tablespoons of Dijon mustard to make a slightly stronger flavored dressing.

Step 4. Try using miso to make a creamier dressing

Miso is an inexpensive ingredient made from fermented soy. Look for it at the supermarket refrigerated counter. It allows to obtain a thick and creamy dressing. Try mixing the following ingredients to make a miso, tahini, and maple syrup dressing:

50 g of tahini;
2 tablespoons of white wine vinegar;
2 teaspoons of white miso;
2 teaspoons of maple syrup;
A pinch of red pepper flakes;
60 ml of water.

Step 5. Mix the tahini, vinegar, miso, maple syrup, and red pepper flakes

Add the water at the end and whisk until smooth and creamy.

If the dressing is too thick, add more water or vinegar to your liking

Step 6. Try substituting ingredients to get different flavor profiles

Replacing the lemon with lime and lime zest allows you to prepare a more delicate flavored dressing. Adding some muscovado or white sugar will make it sweeter.

Part 5 of 6: Experimenting with Seals

Step 1. Overlap several gaskets as well

Being robust, kale leaves can withstand a variety of ingredients.

Step 2. Try using a salty cheese

To prepare the black cabbage salad, pecorino romano and flakes of parmesan are especially recommended. Seasoned cheddar will do as well. To make a Greek-inspired salad, use feta.

Step 3. If you want to make a tasty and crunchy salad, add nuts or seeds

Toasted almonds go very well with Parmesan and dates (or raisins). Cashews or chopped walnuts can add to the taste of the dish, while sunflower seeds are great for summer salads.

Step 4. Fresh or dried fruit goes particularly well with vinaigrette

Dried cranberries, raisins, cherries and dried dates add sweet notes. It is also recommended that you try fresh fruit such as blueberries, strawberries or mangoes, especially in the summer.

Step 5. Add thinly sliced greens and vegetables

Carrots, peppers, cucumbers and Brussels sprouts are particularly good, just cut them into thin slices. Red onions and sweet white onions help add flavor to the salad.

Step 6. Add some protein to make a full meal

You can garnish the salad with a poached or boiled egg, some grilled meat, some tofu or tempeh.

Step 7. Use local or seasonal ingredients

Kale provides a great base for experimenting with seasonal fruits and vegetables. For example, try roasted or boiled red beets in the winter, and sliced apples in the fall.

Part 6 of 6: Making a Summer Kale Salad

Step 1. This recipe is perfect for summer

Prepare everything you need:

A handful of black cabbage leaves;
½ package (450 g) of defrosted shelled edamame;
¼ of a medium red onion cut into thin slices;
1 cup of carrots cut into strips;
65 g of fresh blueberries;
½ cup of sweetened dried cranberries;
½ cup of shredded cashews;
½ cup of shelled and roasted sunflower seeds;
150 g of white sugar;
½ cup of vinegar;
½ teaspoon of salt;
½ teaspoon of ground black pepper;
60 ml of extra virgin olive oil.

Step 2. Remove the stems from the kale, then chop the leaves into pieces that are easy to bite into and chew

Step 3. Prepare the dressing

Whisk the sugar, vinegar, salt, pepper, and olive oil in a bowl until the sugar dissolves. Set aside.

Step 4. Mix the kale with half of the dressing and massage the leaves

Take a handful of leaves and squeeze them in one hand with moderate pressure. Then, repeat with another handful of leaves. Continue until they are darker and more fragrant. Massaging the leaves helps break down cell walls and fibers, softening them.