Sean and I went out for a pre-Valentine's dinner a few weeks ago at the Library Pub, a lovely spot in Wolfville with fresh and lovingly made food. Love is an essential ingredient of good cooking, a seasoning that hasn't yet been duplicated by large scale food processors and never will be. We shared, among other delicious things, a red cabbage salad with feta and sesame. Only love could transform the stalwart cabbage; reliable, economical, and readily available; into a dish that we nearly fought over. It's perfect: salty, a little sweet from the cabbage and a touch of honey, nutty with sesame oil and a little creamy from the feta. This is my version, not theirs, and although I'm certain it isn't exactly the same, it is very delicious. Bonus:if you store the salad overnight, some juice will collect at the bottom of the bowl which you can pour off and let your kids experiment with. Rowan and I had a blast turning it pink with vinegar, dribbling in oil, turning it back to blue with baking soda, and so on.
Red Cabbage Salad with Feta and Sesame
1 T. Soy Sauce
1 T. Honey
1/2 clove Garlic, minced
2 T. Sesame Oil
1 T. White Wine Vinegar
1/4 head Red Cabbage, cut into small wedges, then sliced fine
1/3 C. crumbled Feta
In a large bowl, whisk the soy sauce, honey, garlic, sesame oil and vinegar together. Add the cabbage and toss thoroughly to coat, then sprinkle in the feta and toss again. This is great right away, but even better after it sits in the fridge a while.