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You are here: Home » Food Preparation » Recipes » Salads » Summer’s Bounty Cabbage Salad

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Summer’s Bounty Cabbage Salad

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This salad gets its name because it is so good with summer garden produce. The salad we enjoyed yesterday contained patty pan squash from our garden; perfectly ripe tomatoes from our friend’s garden; and local cabbage and bell peppers from a farm stand.

summercabbagesalad.JPG

Summer’s Bounty Cabbage Salad

  • 1/2 head green cabbage — thinly sliced
  • 2 bell peppers — cored and thinly sliced
  • 2 patty pan squashes — quartered, then thinly sliced
  • 2 ripe tomatoes — sliced in wedges
  • 1/4 cup raisins
  • juice of one lemon
  • drizzle of raw honey
  • liberal amount of extra virgin olive oil
  • few dashes of toasted sesame oil
  • sprinkling of fresh or dried dill
  • seasoning salt — to taste
  • black pepper — to taste

Combine all ingredients in large bowl and toss to coat.

Adjust seasonings.

Serve.

cabbage salad with tomatoes and green peppers
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Summer's Bounty Cabbage Salad

Such a great way to enjoy summer garden produce!
Course Salad
Author Wardee Harmon

Ingredients

  • 1/2 head green cabbage thinly sliced
  • 2 bell peppers cored and thinly sliced
  • 2 patty pan squashes quartered, then thinly sliced
  • 2 tomatoes ripe, sliced in wedges
  • 1/4 cup raisins
  • 3 tablespoons lemon juice the juice from 1 lemon
  • drizzle of raw honey
  • extra virgin olive oil liberal drizzle
  • toasted sesame oil a few dashed
  • dill fresh or dried, sprinkling
  • homemade herb seasoning salt to taste
  • ground black pepper to taste

Instructions

  1. Combine all ingredients in large bowl and toss to coat.
  2. Adjust seasonings.
  3. Serve.

© Copyright 2006 by Wardee Harmon.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Food Preparation Recipes Salads Salads (Gluten-Free)

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

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Comments

  1. Michelle says

    September 11, 2006 at 3:53 pm

    I am getting hungry and I just had dinner. LOL

    Reply

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