Boistfort Valley Farm
Community Supported Recipe Box

Sautéed Savoy Cabbage and Carrot Salad


  • 2 tablespoons olive oil
  • 1/2 medium red onion, thinly sliced
  • 3 Tbsp apple cider vinegar
  • 6 cups Savoy cabbage, cored and very thinly sliced
  • 2 cups carrots, very thinly julienned
  • fresh parsley leaves to garnish


dish: salad
season: fall

Sauté red onion lightly over medium heat, about 6 minutes. Add cabbage and continue to cook, stirring occasionally, about 5 minutes longer. Toss in carrots and continue another 2 minutes, drizzle with cider vinegar and season with salt and pepper. Turn off heat and let stand a few minutes before serving. Garnish with chopped parsley.