Savoy Cabbage and Bell Pepper Slaw Insalata di Verza e Peperoni If you’re making this salad for a gathering, it can be made several hours ahead. Cover and keep refrigerated until you’re ready to serve. Leftovers make a great topper for a turkey or roast beef sandwich the next day.
Yield Serves 6 to 8
Ingredients ¼ cup cider vinegar 1 tablespoon grainy mustard 1 teaspoon sugar Kosher salt and freshly ground black pepper ⅓ cup extra-virgin olive oil ½ medium red onion, thinly sliced ½ head savoy cabbage, cored and shredded 1 small red bell pepper, thinly sliced 1 small yellow bell pepper, thinly sliced 1 medium carrot, shredded ¼ cup chopped fresh Italian parsley
Recipe Whisk the vinegar, mustard, sugar, 1 teaspoon salt and a generous grinding of black pepper in a large serving bowl. Whisk in the olive oil to make a smooth dressing. Add the red onion, cabbage, both bell peppers, and carrots and toss well to coat in the dressing. Add the parsley. Toss and serve.
34
LIDIA'S ITALY AT HOME.indd 34
02/07/21 18:35
