I often get my cooking inspiration from local chefs, local restaurants, local food events. That’s exactly what happened here when I ate a salad sample at Generous Helpings. It’s hard to believe that of all the fabulous food, such as charcuterie from Urban Grub, Legato Gelato, Jeni’s Ice Cream, macarons from Provence, that the salad from the Holland House would be the dish we would eat in triples. Yes.
The salad was like a crunchy slaw made with cabbage, Marcona almonds, cranberries and a caraway vinaigrette. The combination of flavors created an umami experience, as well as a great triple crunch texture.
I’m a long time fan of the Holland House and I wrote about them here. Known for their amazing vintage, craft cocktails, they change menus with the season and balance out exciting food with rustic notes that places it as one of the favorite neighborhood restaurants in East Nashville, serving food could be special occasion, and just approachable enough to eat at weekly.
A version of the salad is currently on the menu, using a combination of cabbage and brussels. It was easier for me to use two types of cabbage to make enough to feed a big crowd. However, if you are feeding a small group, make it extra special by using shredded brussels sprouts and a touch of red cabbage for flavor.
I couldn’t find the shredded phylo known as kataifi at my neighborhood grocery, so I substituted fried, crunchy ramen noodles (without the msg package). It works well.
This can be made in advance; however don’t put the kataifi or crunchy noodles on until right before serving.
Crunchy slaw can be served in one large serving bowl, or just for fun, pack in jars and take on a picnic.
If you want this grain free or Paleo, just leave out the crunchy ramen noodles.
- 2 tablespoons cider vinegar
- 1 teaspoon dijon mustard
- 8 tablespoons olive oil
- 1 teaspoon caraway seeds
- 1 small head cabbage, shredded
- ½ small head red cabbage, shredded
- ¼ cup dried cranberries or dried cherries
- ½ cup of crumbled fresh sheep's feta cheese
- 2 tablespoons of marcona almonds
- 1 tablespoon olive oil
- 1 package ramen noodles (approximately 2 cups)
- 1 teaspoon caraway seeds
- sea salt
- freshly ground pepper
- Mix vinegar and mustard together until emulsified.
- Slowly add in oil, salt, pepper and caraway seeds.
- Mix together, cabbage, cranberries, feta cheese, marcona almonds with a generous portion of the caraway vinaigrette. Place in refrigerator.
- Make ramen noodles. Do not use the accompanying package of seasons, only the noodles.
- Heat a tablespoon or less of olive oil in frying pan.
- Toast the teaspoon of caraway seeds together with the noodles just until the noodles are golden. Be careful not to burn.
- Right before serving, take the crunchy slaw out of the fridge. Top with crunchy noodles right before serving.