from Nova Scotia Cookery, Then & Now
I grew up in Alberta, but in an African Nova Scotia family. We’d come home to Dartmouth in the summer. Cabbage salad was often part of our meals. I’d done a grilled cabbage salad in a cooking contest, a burger competition, and it went over well, so I thought I’d try a spin off that. Charred cabbage gives it a depth of flavour, like a grilled Caesar salad. (Mike Eldershaw, previous chef at Membertou Centre).
Ingredients
1 medium cabbage
¼ cup (60 mL) olive oil
Salt, pepper, to taste
1 ½ cups (375 mL) crispy fried parsnip chips
1 red apple, fine julienne
1 large carrot, fine julienne
1 cup (250 mL) mango puree
¼ cup (60 mL) mayo
¼ cup (60 mL) local maple syrup
½ cup (125 mL) local apple cider vinegar
1 beet, finely shaved
1 bunch scallions, finely sliced
5 lime wedges
Directions
Cut cabbage into 6 equal wedges, leaving core intact. Brush with olive oil, season with salt and pepper. Char both sides of cabbage wedges on broiler, barbecue or open flame.
Shave 1 or 2 parsnips with vegetable peeler, deep-fry until golden brown and crispy. Set aside.
Place 5 cabbage wedges on individual plates. Shred remaining wedge in mixing bowl. Add apple and carrot, combine well.
Mix mango puree, mayo, syrup and vinegar. Add to cabbage mixture, saving a bit to drizzle.
To serve, drizzle dressing on each cabbage wedge, top with cabbage mixture, garnish each with beets, parsnip, scallions and lime wedges.
Serves 5
Nada’s Tips & Tricks: A great substitute for cole slaw. If you prefer not to char the cabbage, make a slaw but use the mango dressing with the same ingredients. I added bacon and a bit of Dukkah spice.
Contents and images used with permission by Nimbus Publishing. Nova Scotia Cookery, Then and Now Modern Interpretations of Heritage Recipes – Nimbus Publishing and Vagrant Press