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See: On The Road Picnic Article for additional Recipes and Picnic Tips
For The Salad
• 1 large head napa cabbage, shredded
• 1 red bell pepper, seeded, de-ribbed and julienned
• 1 large carrot, grated
• 1 tbsp coarse salt
• 1 tbsp sugar
For The Dressing
• 1 cup apple cider vinegar
• 1 cup sour cream
• 1 green apple, washed and grated
• 1½ tbsp sugar
• 1 tbsp celery seeds
• 1 tbsp coarse salt
• 1 tsp Dijon mustard
• 1/4 tsp red pepper flakes
In a colander set over a large bowl, combine the cabbage, peppers, carrot, salt, and sugar. Toss to combine. Cover, and refrigerate overnight.
Combine the dressing ingredients in a medium heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until thick enough to coat the back of a spoon, about 10 minutes.
Remove salad from refrigerator and discard any liquid that has accumulated in the bottom of the bowl. Add the salad to the bowl. Add dressing and toss to combine.
“On the Road” picnic menu from renowned chef Michael White, The James Beard Foundation & Mercedes-Benz features the following items:
• Insalata di Mare
• E-Cabbage Slaw
• Insalata Cruda con Parmigiano
• Gemelli e Heirloom Tomatoes e Basil
• Potatoes con Bagna Cauda Vinaigrette
• Gamberoni alla Piastra
• Grilled Tagliata con Rucola, Parmigiano e Ciabatta
• Italian Tuna Insalata
• Strawberries con Honeyed Marscarpone e Balsamic
• Gianduja Chocolate Chip Cookies
Article and recipes courtesy of Mercedes-Benz USA.
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