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Tuesday, March 1, 2011

Roasted Red Pepper & Red Cabbage Salad Recipe

Last night for dinner I (yet again) made a roasted red pepper & red cabbage salad. It's fairly quick and easy and brings back some fond memories of a friend I had years ago who first made it for me.

When I sent a picture of the salad to a family member last night she told me she thought that would go over well in her household and asked me how to make it. This morning when posting a great friend of mine from high school seemed to feel the same way.

I began to post the recipe on Facebook and then realized it was long enough that I may as well blog it.

On to the recipe!

What you will need:

1 head of red cabbage
at least 1 red pepper (it's up to you how many you will want)
Olive Oil
1 container of honey (agave is also acceptable but beware it will be very runny on this)
1 bottle of red wine vinegar (if you don't have red wine vinegar I've made this using Caesar dressing & honey and not been unhappy)
1 cookie sheet (if you don't have one a meatloaf or bread pan should be fine)

Prepping the red cabbage:

It's up to you if you choose to prep your cabbage first, last, or while you work on the red peppers.

Take your red cabbage.
Pull off the outer leaves that look yucky from the store.
Take your chefs knife and begin slicing it however thin or thick you like.
Once you have as much as you want.
Cut the sliced pieces the other direction as well so the slices are more manageable for you to eat.
I probably do that around 4 or 5 times depending on the original size of the cabbage.
Rinse the cabbage in the sink.

To roast your red pepper:

If using only one red pepper like I did last night, I just rub it down with some olive oil, when using multiples I drizzle the olive oil over all of them insuring that enough of the skins are coated with oil.
Once you've coated your red pepper(s) place it/them on a cookie sheet (last night I used a small bread pan and all was still just fine) in the oven at 350 and wait for the skin to pucker.
Once the skin has puckered. (At this point your pepper should no longer be remotely "solid" - it should be squishy. You can usually be pretty sure when your pepper is squishy when you look in and see it's sunken in a bit.)
Remove the pepper from the oven.
Turn off the oven (bc I forgot to last night) and let the pepper cool a little bit.
It doesn't need to get cold just manageable enough for you to hold in your hand.
Take your pepper over to the sink and the first thing I do is pull out the stem. WATCH OUT FOR HOT OIL!!!! It tends to pour right out at this point and I've gotten a hand of hot oil a couple of times.
Gently peel away the skin of the pepper. If you're too rough you can take chunks of pepper with it. This can also happen if the skin is not puckered enough all over the body of the pepper.
Once you've skinned the pepper. Lay it out on a cutting board and slice as thin or thick as you like lengthwise.

Preparing the salad:

Place your red cabbage in a bowl or on a plate.
Arrange your red pepper on top (peppers can be hot or cold - that's your call).
Drizzle with however much red wine vinegar you like.
Drizzle with honey.

Et voila! Salad noms!