Cascading Kitchen Notes
By allowing the daikon radish to macerate the BITE drops out and you end up with a lovely, crunchy addition to salads and sandwiches.
Gorgonzola, Cabbage & Apple Salad
At least 2 hrs in advance of assembly combine:
- 6 cups of finely shredded green cabbage
- 2 cups of julienned carrots
- ½ yellow onion Or other type of onion-minced
- Juice of 1 large lime
- 2 pinches of sea salt.
Option: add 2 cups of julienned daikon radish to this slaw, especially if you don’t have any farm celery in the fridge.
Allow the above ingredients to macerate at least 2 hours.
OR, better yet, make a few days ahead and double the recipe. Store in a glass container and use the remaining portion throughout the week.
Assembling the salad in a large bowl:
- 4 cups of macerated cabbage slaw (recipe above)
- 2 cups of thinly sliced Jubilee Farm celery. Slice on an oblique angle (size and shape of the cut makes a big difference to mouth feel)
- 1 packed cup of chopped Jubilee Farm celery leaves.
- 2 large crunchy apples, in large dice with skin on.
Option: if you don’t have our wonderful celery in the fridge opt for another crunchy veg like the diakon mentioned above.
- 2 cups of crumbled Gorgonzola or other blue cheese.
- Add ½ cup of mayo to help bind the salad together.
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This is a new favorite for celebrations in our house! You can serve it as a side or pile it on a dinner plate, topped with a bit of hot sliced beef, chicken or pork. Watch it disappear.