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Cabbage Salad

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What vegetable is less popular than cabbage? Just the name conjures images of depressing tenements where the sulphurous stink of boiled cabbage has permanently stained the wallpaper. It’s the wino of the vegetable world: smelly, unloved, and looking at it makes you feel sad. A cabbage salad sounds even worse. Cabbage that’s…raw? It’s sounds like a plated suicide note. That’s why I’m really, really excited about the Cabbage Salad with Sichuan Walnuts and Cabbage Wontons that I just put on the menu a month ago.

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Because it’s pretty.

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My cabbage salad is made of cabbage, and cabbage, and even more cabbage. It’s like a reunion for the entire Brassica family: bok choy, kohlrabi, tatsoi, brussels sprouts, choy sum, and good old Uncle Napa cabbage.

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Family photo, everyone!

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Family photo with names:

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The kohlrabi is raw, but shredded with a Japanese spiralizer, and the baby bok choy is also raw. The cabbage wontons are made with the juice of purple cabbage, the brussels sprouts are sauteed, the choy sum is roasted, the Napa cabbage is pickled for a week with orange juice, garlic, hot peppers, and vinegar, the choy sum flowers are usually discarded when people clean choy sum but I save them. Not pictured: micro tatsoi, which are those gorgeous Princess Leia buns on either side of the salad:

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Then there are the other three components of the dish:

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Cabbage doesn’t have to be grim or brutal. It can be bright and pretty, and the fact that it has so much more taste than lettuce should help it win way more popularity contests. There’s no reason that cabbage, treated with some dignity and respect, shouldn’t be the most popular vegetable of all time. Cabbage ice cream for everyone!
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The oranges balance that brassica flavor.

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Juicing cabbage is a pain in the ass, and you need
a lot of upper body strength, but it’s worth
it for these beautiful wontons.

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Let’s see those pretty ingredients again.

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Cabbage, I declare you beautiful now.

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menu


Menu

Snack

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Jalapeno Hush Puppies $6
served with maple butter
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Appetizers

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Mushroom $13
portobello mousse, truffled toast
pear & fennel compote

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Cucumber $12
roasted cucumber hot and sour soup,
black sesame, garlic chili oil, wood ear
mushroom, cucumber jelly

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Tomato $13
tomato cake with smoked feta,
yellow tomato leather, herb puree

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Potato $12
warm potato salad, crispy Japanese
yams, grilled sweet potato, olives,
bitter greens, apples

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Entrees

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Beets $20
salt-roasted beets, thai green curry,
beet gnocchi, whipped coconut galangal cream

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Pepper $18
fennel & pepper tofu,
parsley spaetzle, grilled
yellow pepper broth,
mustard crumbs

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Broccoli $21
smoked broccoli dogs,
broccoli kraut, salt &
vinegar broccoli rabe

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Corn $19
stone ground grits, corn cream,
pickled shiitakes, huitlacoche,
tempura poached egg

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- everything on the menu can be made vegan on request.

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Dessert

Rosemary Eggplant Tiramisu $12
grilled eggplant, rosemary cotton
candy, mascarpone

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Ice Cream Nanaimo Bar$11
sweet pea, mint, chocolate

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Popcorn Pudding$11
salted caramel corn

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Celery Cheesecake Roll$10
celeriac ice cream, peanut filling,

& candied grapes

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- vegan dessert selection changes regularly, please ask your server.

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Our wine list (and other beverages)

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Gift Certificates

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