This salad was intended to be a shaved Brussels sprout salad, the kind that are very “in” lately. We tried shaved brussels sprouts last winter and loved them, so we thought we’d try them again in salad form. I was fortunate to find some at the market, and after removing them from the stalk, I threw them in the food processor to shave them. Ooops! Some how I over-processed them and they turned into small shards that barely resembled the fluffy, slender shavings fit for a salad.
I had also picked up a savoy cabbage at the farmer’s market, so instead of running back to the store (yet another trip!), I decided to cut the cabbage into thin shavings and keep the rest of my idea for the salad the same. Fortunately, the substitution worked! The Savoy cabbage shreds are little confetti-like streamers that go hand-in-hand with the crisp apples and crunchy walnuts. It was just the right balance for our Thanksgiving spread of wild-rice stuffed squash and roasted potatoes, and would be an excellent compliment for any fall or winter meal.Print
Use Savoy cabbage in this recipe, which is light and fluffy; avoid substituting green or red cabbage as it has quite a different texture.
- ⅓ cup olive oil
- ⅓ cup cider vinegar
- 3 tablespoons honey
- 2 pinches kosher salt
- Fresh ground black pepper
- 1/2 cup walnuts
- 1 head Savoy cabbage
- 2 apples
- Pecorino romano cheese (or Parmesan)
- For the dressing, whisk together ⅓ cup olive oil, ⅓ cup cider vinegar, 3 tablespoons honey, 2 pinches kosher salt, and fresh ground black pepper.
- If desired, toast 1/2 cup walnuts by placing them in a dry skillet over low heat for several minutes, stirring frequently, until slightly browned and fragrant. Immediately remove from the heat into a bowl.
- Thinly slice 1 head Savoy cabbage. Core 2 apples and chop them. (If not eating immediately, sprinkle the apples with a bit of lemon juice to prevent browning.) Using a vegetable peeler, shave the Pecorino romano cheese, enough for around 1/2 cup.
- To serve, place cabbage on a serving plate, then top with apples, walnuts, cheese, and dressing.
Inspired by Love and Olive Oil
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.