Cabbage and Basil Salad

origin: Jacques Pépin, via the New York Times 

- 1 small cabbage (about 1 1/4 pounds)
- 4 cloves garlic, peeled, crushed and chopped fine (~1 tablespoon)
- ¾ t. salt
- ½ t. freshly ground black pepper
- 1 Tablespoon mustard, preferably Dijon-style
- 2 Tablespoons red-wine vinegar
- ¼ cup olive oil, preferably virgin
- ¼ cup shredded fresh basil leaves


Cut the cabbage in half and shred as you would for coleslaw. You should have about 6 to 7 cups of lightly packed cabbage.
For the dressing, combine the garlic, salt, pepper, mustard, vinegar and olive oil in a bowl, stirring with a whisk.
Add the cabbage and stir. Just before serving, sprinkle the basil on top.
The salad will develop more taste if made a few hours ahead.

meal or course
first course, salad, side, vegetable dish
recipe type
quick + easy