Recipe of the Week: Cabbage and Basil Salad

As the harvest season winds down, two ingredients we still have plenty of are cabbage and basil. High in vitamins K and C, cabbage can also lower cholesterol. Basil offers vitamin K, iron, and calcium. While these ingredients are not often paired, their different flavors can complement each other nicely! Check out the recipe below for one way to prepare them. Cabbage and Basil Saladadapted from nytimes.com Ingredients 1 small cabbage (about 1 1/4 pounds) 4 cloves garlic, peeled, crushed and chopped fine (1 tablespoon) 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon mustard, preferably Dijon-style 2 tablespoons red-wine vinegar 1/4 cup olive oil, preferably virgin 1/4 cup shredded fresh basil leaves Instructions 1. Cut the cabbage in half and remove the center rib. Shred as you would for coleslaw. You should have about 6 to 7 cups of lightly packed cabbage. 2. 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.

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