CHEF JEFF — ONE BYTE AT A TIME: Plum and Red Cabbage Salad

This recipe was adapted from one “Growing at the Speed of Life,” by Graham Kerr (Perigee, 2011).

Plum and Red Cabbage Salad

1 small head red cabbage, shredded (about 4 cups)

8 plums, pitted and sliced

¼ cup chopped fresh parsley

1 tablespoon extra-virgin olive oil

3 tablespoons balsamic or rice vinegar

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

In a large bowl, combine cabbage, plums and parsley.

In a small bowl, whisk together olive oil, vinegar, salt and pepper until combined. Pour over cabbage mixture and toss.

Yield: Serves 8.

Approximate nutritional analysis per serving: 85 calories, 2 grams fat ( 0.5 grams saturated), no cholesterol, 2 grams protein, 16 grams carbohydrates; 11 grams sugar, 3 grams fiber, 105 milligrams sodium, 55 milligrams calcium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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