Wilted Cabbage Salad with Parsley & Scallions

A warm and light salad made from CSA Week #5 ingredients (marked with an *.)

makes 2 servings

1 head of napa cabbage *
1 tablespoon olive oil
1 teaspoon white balsamic vinegar
1 tablespoon chopped fresh leaf parsley *
2 scallions *
S and P
Water and ice for an ice bath

Core the cabbage and separate the leaves. Chop into medium sized pieces. Chop the parsley and scallions and set aside.

In a big bowl, whisk together the olive oil, white balsamic vinegar, salt and pepper.

Bring a big pot of salted water to a boil. Using tongs, drop the cabbage into boiling water and blanch for 30 seconds. Place right into the ice bath. Drain and drop into the dressing.  Mix well and top with parsley and scallions.

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