by Lena S.
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my 7 recipes »
Lena S.'s Notes:
Expand2 bunch or about 15 radishes Ask a question about this ingredient
1/2 a large head of cabbage Ask a question about this ingredient
1/4 cup chopped fresh dill Ask a question about this ingredient
1/4 cup chopped fresh mint Ask a question about this ingredient
1/2 cup fresh chopped flat leaf parsley Ask a question about this ingredient
1.5 cups fresh purple grapes (crisp and crunchy and cold) Ask a question about this ingredient
1 lemon Ask a question about this ingredient
olive oil Ask a question about this ingredient
salt and freshly ground pepper Ask a question about this ingredient
Julienne the radish and the cabbage (matchstick size). Toss together in a bowl.
Ask a question about this stepSprinkle in all of the herbs and toss the salad.
Ask a question about this stepCut the crisp cold grapes into half and sprinkle over the salad.
Ask a question about this stepIn a separate bowl, make the dressing. Finely mince 1 clove of garlic, stir in a couple of glugs (about 1/4 cups worth) of olive oil and the juice of 1 lemon. Salt generously with sea salt and freshly ground pepper.
Ask a question about this stepPour the dressing over top of the salad. Toss. Enjoy!
Ask a question about this step
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
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