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Smokey's pointed cabbage and kidney bean salad

updated

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Ingredients for 2 servings:

  • 1 small pointed cabbage
  • 1 small can of kidney beans
  • 1 persimmon
  • 1 small onion(s), chopped
  • 1 clove(s) garlic, squeezed
  • 5 tbsp Balsamic vinegar bianco
  • 4 tbsp olive oil
  • 2 tbsp broth
  • 1 tsp mustard
  • 1 tsp curry powder
  • Pepper, from the mill
  • Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Total time approx. 30 minutes

quick to make, easy to take to the office

Finely slice the pointed cabbage. Rinse the kidney beans thoroughly in a sieve and drain. Wash the persimmons, remove the stems, cut into eighths, and then cut into thin slices. Place everything in a bowl with the onion. For the dressing, mix all the ingredients well and toss with the vegetables in the bowl. Let it stand for about 15 minutes. This salad is also great to take to the office.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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