Red Cabbage Salad

Makes 8 servings.

Red cabbage seems to be a neglected vegetable, even though it is more nutritious than white cabbage and more flavorful. This easy-to-prepare salad compliments most dishes.     


  • 1 small head of red cabbage, about 1½ pounds
  • 2-3 tablespoons extra- virgin olive oil
  • ¼ cup lemon juice, approx
  • ½ cup toasted blanched almonds
  • ½ cup tightly packed mint leaves, coarsely chopped.
  • Kosher salt
  • Freshly ground black pepper


  1. Discard limp and discolored outer leaves.
  2. Quarter the cabbage. Holding on to the core, finely shred the cabbage. Discard the core.
  3. Place the cabbage in a large bowl and toss it with olive oil, lemon juice, salt and pepper.  Add the almonds and mint. Let stand for a few minutes and then season to taste.
  4. If prepared a day before, adjust the seasoning and add fresh mint.

Cucumber Salad

Makes 2 servings.

I love Persian cucumbers. They are mini, seedless, and slightly sweet with a smooth skin. They are available all year round and pair well with any food. 


  • 2 Persian cucumbers, rinsed, dried and ends trimmed.


  • 1 tablespoon vegetable oil
  • 1 tablespoon seasoned rice vinegar.
  • Kosher salt
  • Freshly ground black pepper
  • 2 sprigs of dill, finely snipped with scissors


  1. Slice the cucumbers into thin rounds (if you have large quantities of cucumbers you can use a mandoline).
  2. Toss with the dressing, season to taste and add dill.

Potato Salad

Makes 4 servings.

Yukon Gold potatoes are moist, waxy, and have a delicious sweet flavor, which make them ideal for boiling, broiling or frying.  I prefer them over red new potatoes in this recipe. 

I like to serve this salad at room temperature, but before serving it is best to check the seasonings again since potatoes tend to absorb the seasonings.


  • 1 pound Yukon Gold potatoes


  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon seasoned rice vinegar
  • ½ teaspoon Dijon mustard  
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • 2 scallions, including green parts, finely chopped
  • ½ cup loosely packed flat-leaf parsley, coarsely chopped


  1. In a medium bowl combine the dressing ingredients.
  2. Wash potatoes and steam over high heat for about 30 minutes or until they are tender.  Test by piercing the center with a pointed knife or cut in half to be sure that the center is soft.
  3. Remove the thin potato skin while the potato is still hot (use a paper towel to hold it). Cut the potatoes into half, than quarters than cubes.  While still warm toss with the dressing. Season to taste with vinegar mustard, salt and pepper.