Cabbage Spice Salad Recipe

We’re celebrating the start of Summer varieties with shishito peppers this week. There are a few elements in this salad that combine really well. Do what makes it work for you. I recommend making zucchini pickles in advance, before you make the salad.

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Cabbage Spice Salad

Author: Kali Star

A delicious combination of spice for any type of green salad, that celebrates the start of pepper season!

Ingredients

The Salad

• 1 Cabbage
• 1 Bunch of Kohlrabi (or 1 Big Root)
• 2 Cloves of Garlic
• 2 Oz. Shishito Peppers (more or less)
• Zucchini Pickles
• Avocado Oil

Sunflower Seeds

• 3/4 Cup Sunflower Seeds
• 3 Tsp. Adobo Seasoning (or a mix of your favorite spices)
• 1/2 a Lemon
• 1 Tsp. Water

Shishito Tarragon Dressing

• 1/2 Cup Mayonnaise
• 1/4 Cup Olive Oil
• Juice of 1 Lemon
• Over a 1/4 Cup packed Tarragon
• 1 Tsp. Ursa Biber
• 2 Oz. Shishito Peppers
• Sea Salt (1 Pinch)

Instructions

1. Shred the cabbage and put it in a large bowl. Drizzle 3 tablespoons of olive oil over it and sprinkle a little salt. Massage the oil all round the cabbage.
2. Slice skin off of the kohlrabi and then slice it into little matchstick pieces. Put the kohlrabi in a little bowl and squeeze some lemon juice on it with a little salt and let it soak.
3. Preheat the oven to 350 degrees.
4. For the sunflower seeds, I used 3/4 cup, and saved half of the seeds for later. Put them in a little bowl, and squeeze juice of half a lemon on the seeds. Mix the sunflower seeds and let them soak.
5. Mix adobo seasoning with the sunflower seeds, coating them well. Bake them on a baking sheet with parchment paper for 3 minutes. Then flip them around with a spatula and bake for another 3 minutes. Then squeeze some lemon juice over the top and bake for 3 more minutes. Set aside.
6. Mix the cabbage and kohlrabi together in a nice salad bowl.
7. Cut the ends off of the shishito peppers and sauté them in a little avocado oil on medium heat. Stirring as you go, and letting them cook through and get a little brown on both sides. (Half of them will be for the dressing and half will be for the top of the salad. Cook about 4 ounces.) You can also add sliced 2 cloves of garlic and let them brown on each side, in the same pan.
8. When the peppers are ready and cooled down a little, make the dressing. Blend the mayonnaise, olive oil, lemon juice, tarragon, ursa biber flakes, and about 2 ounces of the cooked shishito peppers, with a pinch of salt. Blend until smooth. You can substitute tarragon for cilantro, parsley, or basil, but I love this particular combination with tarragon.
9. Pour the dressing on the salad, and add sunflower seeds, shishito peppers, and zucchini pickles. Top with crispy garlic and other garnishes.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #shishitodressing