What's Cooking: Rainbow Cabbage - WCAX.COM Local Vermont News, Weather and Sports-

What's Cooking: Rainbow Cabbage

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Chef Christine Frost from the Essex: Vermont's Culinary Resort and Spa made this salad for the Morning Show. Frost shared a recipe from the resort's Cook Academy for children. Visit the Essex's website for more information on signing your child up for a culinary program.

Balsamic Dressing

Makes 1 ½ Cups

1/2 cup balsamic vinegar

3-4 Tablespoons maple syrup

1 1/2 teaspoons Dijon mustard

1/2 cup extra-virgin olive oil

1/2 cup canola oil

salt and pepper to taste



1. Place vinegar, maple syrup, Dijon mustard, salt and pepper into a blender.

2. Pulse to combine. Then add the olive and canola oils in a steady stream with the motor running.

3. Taste, season with salt and pepper

4. Drizzle in cool water if necessary to thin.


Rainbow Chopped Salad

Serves 8


6 cups chopped iceberg or romaine lettuce

4 cups shredded red cabbage

10 strips of bacon, cooked crisp and chopped

1 large apple, halved, cored, diced

1 red pepper, diced small

2 cups seedless grapes, sliced

3/4 cup pumpkin seeds, toasted

3/4 cup shredded carrot

3/4 cup shredded VT Cheddar or Monterey Jack cheese

Prepare Balsamic Vinaigrette, set aside.


1. Prepare all above ingredients, chopping each item to the same small dice (chick pea size)

2. In a mixing bowl, add chopped romaine and lightly dress with vinaigrette and season lightly with salt and pepper.

3. Place a cleaned, 28-oz can with both ends removed with a can opener that does not leave sharp edges or a plastic quart container with both top and bottom removed in the center of a salad plate.

4. Pack gently the lightly dressed romaine lettuce into the bottom of the mold.

5. In a large bowl combine bacon, and cabbage dress lightly with vinaigrette, mixing gently to coat.

6. Place on top of romaine in the mold.

7. Repeat process with each individual remaining ingredient, dress each lightly with a pinch of shredded cheese mixed in and place in layers in mold. Pressing lightly, but not squishing.

8. Sprinkle top of each mold with any reserved cheese.

9. Carefully remove mold when ready to serve.


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