Vegetarian Recipes: Hearty Winter Slaw

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Amelia Saltsman, author of The Santa Monica Farmers’ Market Cookbook loves to eat crunchy winter salads at this time of year using radicchio, Napa cabbage, arugula and apples, offers this recipe. She first shared this recipe for a Hearty Winter Slaw on January 26, 2008.

Keep reading for the full recipe…

Hearty Winter Slaw

Makes 6 to 8 servings

1/2 head napa cabbage

1 small head radicchio

1 fennel bulb

1 large handful arugula

2 apples, such as Pink Lady or 4 mandarins, such as Satsuma

1/4 lb sheep or goat’s milk tomme, such as Riconada Dairy or Redwood Hill, cut into 1/2″ chunks

1/2 cup walnuts, toasted

2 to 3 Tablespoons walnut oil

1 Meyer lemon

Coarse sea salt, such as Maldon, and freshly ground black pepper

Have a large bowl of ice water ready. Cut cabbage leaves crosswise into 1/2-inch-wide ribbons and place in bowl. Cut radicchio in same manner or, if you prefer, tear into bite-size pieces and add to bowl. Remove any tough or bruised outer leaves from fennel, cut bulb in half lengthwise, cut each half crosswise into very thin slices (I like to use a Benriner mandolin), and add to bowl.

If arugula leaves are large, cut into ribbons. Place arugula in a salad bowl. Cut apples into 1/2-inch chunks or peel and segment mandarins and add to arugula. Drain and dry the cabbage-radicchio-fennel mix and add to salad bowl along with the cheese and walnuts. Drizzle oil over salad and squeeze juice of 1/2 Meyer lemon over. Use your fingers to crush about 1/2 teaspoon of salt over salad, and season with a couple grinds of pepper. Toss salad, taste, and add salt, pepper, or lemon as desired.