Shredded Cabbage, Melon and Mint Salad
Every year near the end of the summer, when melons and cabbages are ready for harvest, Chef Serge Madikians looks forward to making this refreshing salad at his restaurant, Serevan, in New York’s Hudson Valley. He suggests serving it as a small appetizer or in place of coleslaw at a barbecue. The salad needs a lot of acidity and should be dressed and seasoned just before serving; otherwise, the melons will give off too much of their juices and make it bland. The chef, an Armenian who hails from Iran, calls for zereshk, the tart dried fruit of the European barberry plant. You can find them at Middle Eastern grocery stores and online, but you can use dried red currants instead if you prefer.
- 1 head white cabbage, shredded
- 1/2 small cantaloupe, seeded, peeled and cut into small pieces
- 1/2 small honeydew, seeded, peeled and cut into small pieces
- Leaves from 1/2 bunch fresh cilantro
- Leaves from 1/2 bunch fresh mint
- 1/3 cup (2 oz./60 g) zereshk or dried red currants
- Salt and freshly ground pepper
- Juice of 1 large lemon, plus more as needed
- 3 to 4 Tbs. Champagne or other mild vinegar
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
In a large bowl, combine the cabbage, cantaloupe, honeydew, cilantro, mint and zereshk and gently toss to combine.
Just before serving, season the salad with salt and pepper. Add the lemon juice and vinegar and toss to coat well. Drizzle with the olive oil and toss again. Serve immediately. Serves 8.
Adapted from a recipe by Serge Madikians, Chef/Owner, Serevan, Amenia, NY