Cab Fab

A cabbage-and-watercress salad with serious crunch

Our Test Kitchen's cabbage salad is so much more than a slaw. Sure, it highlights the cruciferous vegetable's natural crunch, but otherwise it leaves the picnic staple in the dust. Layers of flavor–courtesy of garlic-infused walnut-oil vinaigrette, watercress, salt-and-pepper-roasted walnuts and fresh tarragon–make this mayo-free salad an especially welcome main course or side dish.

Recipe from the Tasting Table Test Kitchen

Cabbage Salad With Salt-And-Pepper Walnuts, Watercress And Tarragon
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Our Test Kitchen's cabbage-and-watercress salad is much more than a slaw.
Servings
6
servings
Ingredients
  • ¼ cup sherry vinegar
  • 1 garlic clove, halved
  • 1 teaspoon unsalted butter
  • ¼ teaspoon freshly ground black pepper
  • ½ cup walnuts, roughly chopped
  • ¾ teaspoon kosher salt, divided
  • 4 cups thinly sliced green cabbage (about ¼ large cabbage)
  • 4 cups thinly sliced red cabbage (about ¼ large cabbage)
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons walnut oil
  • 2 cups loosely packed watercress
  • 2 tablespoons roughly chopped tarragon
Directions
  1. In a small saucepan set over medium heat, add the sherry vinegar and garlic halves. Bring the vinegar to a simmer, turn off the heat, cover and set aside for 10 minutes. Remove and discard the garlic halves and pour the warm vinegar into a medium bowl.
  2. In a medium nonstick skillet set over medium heat, add the butter. Once the butter is melted, add the pepper, cooking until fragrant, about 30 seconds. Add the walnuts and ½ teaspoon of the salt, stirring often until the walnuts are warmed through, about 2 minutes. Transfer the walnuts to a medium plate and set aside.
  3. To a large bowl, add the green and red cabbage. To the vinegar, add the lemon juice and the remaining ¼ teaspoon of salt. While whisking, slowly drizzle in the walnut oil until the vinaigrette is thick and creamy. Pour the vinaigrette over the cabbage and use your hands to toss together. Add the watercress, tarragon and walnuts and toss to combine. Divide among 6 plates and serve. Calories per Serving: 140; Sodium: 270mg; Total Carbohydrate: 9g; Fiber: 3g; Protein: 3g; Fat: 11g
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