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From Modern Maple by Teresa Marrone
Ever get a craving for fresh, raw, colorful vegetables and fruits that are simply prepared? Here’s the perfect fix. I came up with this combination one day when I was staring down a half of a red cabbage lurking in the crisper drawer. Suddenly I knew I wanted to combine it with blueberries and raspberries. The method just came together as I was fixing supper, and I have to say, it’s really delicious. I’m sure it’s chock-full of vitamins and antioxidants; deep purple, red, or blue foods simply radiate good health. Serves 4–5.
½ medium red cabbage (you might not need it all)
½ cup thinly sliced white onion
2 tablespoons white wine vinegar
1 ½ teaspoons kosher salt
½-¾ orange, peeled
1 tablespoon maple syrup
2 teaspoons olive oil or vegetable oil (Smude Farm’s sunflower oil is very good here)
1 cup fresh blueberries
½ cup fresh raspberries, large berries halved before measuring
Cut cabbage into two quarters. Remove core from one quarter and discard, then cut the wedge crosswise into ¼-inch-wide slices. You’ll need about 3 cups of sliced cabbage, so you may also need to core and slice some of the second quarter. In a large nonreactive mixing bowl, combine sliced cabbage, onion, vinegar, and salt; stir well. Set aside at room temperature to marinate for 25 to 30 minutes, stirring several times. At the end of the marinating time, fill the bowl with cold tap water and swirl the cabbage to rinse off the salt and vinegar. Pour into a wire-mesh strainer and drain, then rinse again; let drain for 5 to 10 minutes.
While cabbage is draining, separate the orange into segments. Use your fingers to break each segment into ½-inch pieces, holding the segment over the empty mixing bowl so the juices drip into the bowl; add the orange pieces to the bowl as you go. Add syrup and oil to the bowl; stir to mix. Return drained cabbage mixture to the bowl; add blueberries and raspberries and stir gently to mix.