Cabbage and Cilantro Salad Recipe | Tower Garden Recipes

Hello guys, welcome to Agritotomy Tower Farms. My name is Alex Zahn, and today I'm going to be teaching you how to make a cabbage cilantro salad. This salad is not only delicious, but it's super simple and easy to make. There are very few ingredients, and you're going to see how amazing it is to have this salad in the summertime. So we're lucky enough here to have this massive cabbage. This variety is known as feral cabbage, and it's about two months old, and it's ready to be harvested. So for this recipe, we're going to be harvesting some cabbage and some cilantro, and let's go to the kitchen and make this salad. Okay, here we go. Let's take this cabbage out of the tower garden, very gently. Oh, there it comes. Oh my God, it's a monster. Look at that. Here it's roots. Look at this cabbage. What a beast. Okay, we also need to harvest some cilantro for this dish. I like to use an exaggeration of cilantro. So we're going to take a couple bunches out. Here we go. There's one beautiful root. Let's see, this one right here. And we're going to take, let's see, let's take this one right here. Boom. Hey guys, so here we are in the kitchen, and I'm going to show you how to make this cabbage cilantro salad. You only need a few ingredients. So what you're going to want to include is some finely chopped red onions. You're going to want some diced tomatoes. I use cherry tomatoes. They're my favorite. You're going to want to use some finely chopped cilantro. You can put as much as you want. This is the flavor enhancer in the dish. And you can pretty much use any dressing that you want. We prefer to use an olive oil lemon dressing that has garlic, cumin, agave, salt, and pepper inside. This one is guaranteed to work, but you can use any dressing that you want. And of course, the star of the dish, this is the cabbage. So this cabbage here, which we just harvested on the tower garden, I'm going to clean it up right now, cut off the exterior leaves to get to the heart of the cabbage. And I'm going to teach you how to shred this cabbage using a Japanese mandolin. This is perfect for making very thin slices, thin shreds of cabbage. It's perfect for salads because you don't want your cabbage to be too thick in your salad. Okay, so I just took off all these exterior leaves from the cabbage and you're left with this monster of a cabbage here. And I just want to show you, look how small the roots are for such a big plant. I mean, they're strong roots, but it's impressive how a plant with such short roots can have such a monster of a plant. So I just want to weigh this real quickly. We're going to take off the roots right here. Just going to cut this off. Give me one sec. There we go. And let's see how much this weighs. Oh, wow. 2.1 kilos. Now that is a monster. That's more like five pounds. I really thought it was going to be three pounds, but it's more like a five pound monster. Okay, here we go. Let's start cooking. In order to shred the cabbage on the Japanese mandolin, we're going to need to cut this cabbage into smaller slices. So let's start by cutting it in half. Now that we've cut the cabbage into fourths, we have them in these nice quarter sizes. This is going to fit perfectly on the Japanese mandolin. So for the Japanese mandolin, you're going to want to really watch out for your fingers because as you're sliding this cabbage on top, you could easily catch your finger inside and it really cut yourself. So it's really important to be cautious when you're shredding the cabbage. And as soon as it gets to a smaller size, most Japanese mandolins come with a little device like this, which allows you to place this on top and continue to shred when it's small and really protect your fingers. So let's start shredding. Shred from right to left in this movement and really watch your fingers. It even says it right here because I've seen it before in a kitchen and it can really take off a big part of your finger. So very important to be cautious. And if you don't feel comfortable doing it the way I'm doing it, you can always use this here. Leave out the core. And there we go. Now we have perfectly shredded cabbage. You can just see how it's like perfect size. It's not too thick. Look at the results that's achieved when using the Japanese mandolin. This shredded cabbage is so perfectly sized for a salad. It's easier to digest. It's easier to chew. And it just makes everything so consistent. It would be really hard to achieve this type of cutting using just a knife. I really recommend you getting a Japanese mandolin to enhance your salads and include cabbage in them. OK, now we're ready to add everything together. Here we go. I'm going to mix up my dressing, which is, once again, lemon, olive oil, garlic, cumin, salt and pepper and a little bit of agave. Make sure it mixes really nicely before you add it to the salad. You don't want the lemon separated from the olive oil. And here we go. We're just going to pour this on top. And boom. There we go. Now it's important to mix. We're going to have to mix everything together. So you take your mixers. OK, there we go. We've just mixed everything together. And you want to let it sit for maybe five minutes, but that's not necessary just to let all the flavors work together. But I'm going to serve this and give it a try right now. So let's see how this tastes. I'm going to put some in this bowl. Amazing. And I just need a fork. And let's try this. Here we go. Mmm. Oh, my God. That is absolutely delicious. Of course, this salad, you should maybe pair it with something on the side. You can either do a sweet potato, you can do some corn, you can do some fried potatoes. But the idea is to have a nice balanced meal because you might not just want to eat the salad. So this salad is amazing. It's crunchy. It's aromatic from the cilantro. It's got the balance with the lemon dressing and the the strongness of the red tomatoes. The onions are coming through really nicely. This dish is absolutely delicious. I want you to try it and you're going to see how much you're going to love it. Enjoy.