1/4 cup NAKANO Seasoned Rice Vinegar—Roasted Garlic or Original
2 tablespoons olive oil
1/2 teaspoon Dijon mustard
1/2 teaspoon Worchestershire sauce
1/4 teaspoon salt
1/4 teaspoon coarse-ground pepper
1 small head red cabbage (about 1 pound), or 8 cups pre-shredded red cabbage
2 stalks celery, sliced
1/2 small red onion, thinly sliced
Caraway is common in some German-style breads, and occasionally in warm potato salads. Here it’s added it to shredded red cabbage along with mild seasoned rice vinegar to make a light, tangy salad that is perfect with grilled meats and chicken.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.