Not to go overboard on the fall dandelions or anything, but last night’s fresh marinated dandelion salads came out so good and were so fast and easy to make that I figured I’d write up a short post about them. The recipes start out the same and then it is simply a matter of picking one sauce or the other depending on the recipe you’re going for.
- 1.5 cups dandelion greens or thereabouts
- 1.5 cups red cabbage or thereabouts
- 1 medium onion
- Soy sauce (option 1)
- French dressing (option 2)
Finely chop and then toss together the dandelion greens, red cabbage, and onion. I used a food processor and it took like 2 minutes. Then add a few teaspoons of your sauce of choice to taste and toss.
- Option #1 with soy sauce makes an Asian-style marinated cabbage salad that seems like it would be good with sushi, Chinese food, or Thai food.
- Option #2 with French dressing would probably be good at a summer barbecue with hamburgers or veggie burgers.
When I did it, I made a big batch of the finely chopped veggies and then divided it into two bowls so I could make both salads and serve them side-by-side for a taste test. Gregg preferred Option #1 (with soy), although personally I found both salads very much to my liking.
And that’s all, folks–making this the shortest post I have ever written!