white rabbit salad

Yield: about 6 servings.

3 cups cottage cheese
1 to 2 Tbs. honey, to taste
2 to 3 Tbs. lemon juice, to taste
1/4 cup (packed) raisins or currants
1/2 cup chopped, toasted nuts
1 Tbs. poppy seeds
2 medium-sized tart apples, diced
Plus many options:
fresh peach slices
fresh pear slices
seedless red or green grapes
orange sections
chunks of ripe honeydew or cantaloupe

Combine everything and chill.

My notes:
I used currants (better size, I think), the nuts I used were walnuts, and the apples I used were granny smiths. I didn't add any of the "options" (frankly, I didn't have time).

Served at our March madness "tea party."

from Moosewood Cookbook, New Revised Edition, by Mollie Katzen (Ten Speed Press, 1992)

red cabbage salad

1 small head red cabbage
salt (3 t.)
olive oil (a drizzle)
garlic (two or three cloves)

Shred cabbage. Toss with 3 teaspoons of salt. Let stand at room temperature for about an hour. Transfer cabbage to colander and rinse well. Let drain, squeeze out as much moisture as possible (I spread it out on layers of paper towels and rolled them up).

Press or finely mince as much garlic as you’d like. Depends on how big your cabbage was, how fresh your garlic is, and how much raw garlic you like to eat. Drizzle over a bit of olive oil, just enough to lightly coat it. Toss well so garlic is easily distributed.