Blitzed Cabbage Salad w/ Pepitas & Apricots
Prep time:
10 mins
Cook time:
10 mins
Total time:
20 mins
Yield: 4 people
Description
With the help of a food processor, this salad comes together quickly. No need to wash the food processor bowl between chops. Better to under-process than over-process this salad; if a few pieces aren’t breaking down, simply dump out the vegetables and hand-chop the rest. If you don’t have a food processor, rough chop everything instead and make the dressing in the blender. Feel free to experiment with other grains, nuts, seeds, dried fruits, onions, herbs, etc. See our other combos linked below.If you don't have quinoa, just use 1 1/2 cups of another cooked grain.
Ingredients
- 3/4 cup quinoa
- salt
- 1 pound cored cabbage, cut into large chunks
- 1 large (4 oz each) carrot (cut into large chunks)
- 1/2 cup each: diced red onion, pepitas (pumpkin seeds), and dried apricots
- 2 to 3 tablespoons chopped fresh cilantro
- 2 tablespoons each: apple cider vinegar, rice wine vinegar, and Dijon mustard
- 1 tablespoon sugar
- ground black pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Bring 1 1/2 cups of water, a light sprinkling of salt, and the quinoa to boil over medium-high heat in a small covered saucepan. Reduce heat to low and continue to cook until water is absorbed, about 10 minutes. Turn off heat and let quinoa stand a few minutes longer. Spread quinoa onto a small baking sheet to cool.
- Meanwhile, place cabbage, in a food processor; pulse to chop, 15 to 20 short bursts. Dump into a large bowl and then pulse carrot (or radishes) to chop, 15 to 20 short bursts; add to bowl, along with red onion, dried apricots (chop or blitz them in the food processor), pepitas, and cilantro.
- Add vinegars, mustard, sugar, a light sprinkling of salt and several grinds of pepper to the food processor. Process to combine; With motor running, slowly add olive oil to make a smooth, emulsified dressing. Add to salad, toss, and serve.