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This was really good!
Chef Eric Ripert teaches us how to make vegetables the star of the plate.
This colorful chopped salad, full of contrasting flavors and textures, comes together quickly thanks to the food processor. If you prefer, the cabbage and parsley can be chopped with a chef’s knife. Either way, the nuts or seeds are best chopped by hand, as they become a little dusty when pulsed in a food processor. The salad pairs well with roasted or grilled meats, poultry or salmon, or stuff it into flatbread with hummus or falafel. Or make it into a heartier dish by folding in cooked bulgur, brown rice, farro or lentils.
pound red cabbage (1 small head), cored and cut into 2-inch pieces
tablespoons lemon juice OR ¼ cup sherry vinegar
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