Red Cabbage and Parsley Salad with Toasted Walnuts | Christopher Kimball’s Milk Street

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Milk Street Recipe
Cookish

Red Cabbage and Parsley Salad with Toasted Walnuts

15 minutes

Red Cabbage and Parsley Salad with Toasted Walnuts

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.

4

Servings

15 minutes

Ingredients

  • 1

    pound red cabbage (1 small head), cored and cut into 2-inch pieces

  • 3

    tablespoons lemon juice OR ¼ cup sherry vinegar

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