My nectarines were of the perfect ripeness today — succulent but not too soft. I used them to make this simple cabbage salad and it turned out absolutely delicious — sweet and tangy with a hint of mint — a summery transformation of a cool weather vegetable. I used a sweet mulberry vinegar, but I imagine cider or white vinegar will work perfectly with it too.
Cabbages are one of the most nutritious vegetables, but few ever talk about them. They just seem so common place and boring. However, the seeming blandness is why I love them — they are versatile. I have often stir fried them or used them in Chinese pork vegetable dumplings. I have also pickled them or made salads with them.
As you can see here — cabbages are beautiful.
Cabbage Nectarine Salad
1 small head of cabbage, outer leaves removed and shredded (about 6 cups)
2 to 3 nectarines, thinly sliced (about 2 1/2 to 3 cups)
3/4 cup toasted walnuts
2 tablespoons mint leaves, chopped (optional)
1/4 cup extra virgin olive oil
1/4 cup + 2 tablespoons mulberry vinegar
1/2 teaspoon salt
Gently toss together sliced cabbage, sliced nectarine, mint leaves with the dressing. Let sit for 10 minutes for the juice from the nectarine to release into the salad. Add walnut before serving.