Savoy Cabbage, Carrot, and Apple Salad Recipe-July 2024-www.zdask.com

　　Active Time

　　45 min

　　Total Time

　　1 hr

　　The homey and hearty dishes of Louis Szathmáry—a splendidly mustached man who was the chef-owner of Chicago's well-known Hungarian restaurant The Bakery—are the inspiration for this dinner. Of course, chef Louis cooked using lots of butter and cream, but with just a touch of fat we've retained many of the same earthy flavors that he loved.

　　Active time: 45 min Start to finish: 1‚ hr

Ingredients

Makes 6 servings

　　3 tablespoons apple juice

　　2 tablespoons fresh lemon juice

　　1 tablespoon olive oil

　　1/2 teaspoon caraway seeds, lightly crushed

　　1/2 head Savoy cabbage, cored and very thinly sliced (4 cups)

　　2 large carrots, very thinly julienned (2 cups)

　　1 Granny Smith apple, quartered, cored, and sliced crosswise 1/8 inch thick

Garnish:

fresh parsley leaves (preferably flat-leaf)

Step 1

Whisk together juices, oil, and caraway seeds. Season with salt and pepper and toss with cabbage, carrots, and apple.

Step 2

Let stand at room temperature, tossing occasionally, 40 minutes to allow flavors to blend and cabbage to wilt.

Nutrition Per Serving

Each serving about 63 calories and 3 grams fat

　　#### Nutritional analysis provided by Gourmet

　　Cooks' notes:

　　•Use a mandoline or other manual slicer as an easy and fast way to slice cabbage and julienne carrots .

　　•Salad may be made 1 day ahead. Place plastic wrap directly on surface of salad, then cover bowl and chill. Season again before serving.