It’s a red-green party, lunch for a week with spicy, crunchy, sour power! Make some for you, or your gang, or your office potluck! When I saw this recipe I knew it was for me. Generally speaking, cabbage is one of those foods that is very underrated — especially the red kind.
1 small head of red cabbage, cored
2 bunches flat-leaf Italian parsley, rinsed well and chopped finely
1 bunch scallions (white and green parts), rinsed well and sliced thinly
1/2 cup extra-virgin olive oil
1/4 cup lemon juice (fresh is best, but not essential)
2 hard-boiled eggs, peeled and chopped
1/2 cup peanuts (raw or roasted), chopped coarsely
1 tsp. sea salt
1/2 tsp. black pepper
Cut up the cabbage into small chunks, and process in batches in a food processor (short, quick pulses) just a few times until chopped roughly. Avoid overprocessing or you will have raw cabbage soup.
Remove cabbage to a large bowl, and mix in parsley, onions, olive oil, lemon juice, salt and pepper to taste. Sprinkle with peanuts and chopped eggs. Serves 4-6.
Thank you to the incomparable Blender Girl for a prior version of this recipe.