Winter Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small Head red cabbage
- 3 apples, sour (e.g. (Boskoop or Braeburn)
- 4 carrot (s)
- 0.5 ½ lemon (s), add the juice
- 1 bunch chives
- 1 handful walnuts, roughly chopped
- Oil (walnut oil)
- Vinegar, fruity (e.g. apple, raspberry or pomegranate)
- salt and pepper
- sugar
- possibly ciabatta
Print Recipe
Pin Recipe Instructions
- Remove the outer withered leaves from the red cabbage and cut in half lengthways with a suitable sharp knife. Remove the stalk and then quarter the cabbage.
- Now cut half of the cabbage into fine strips with a slicer. The remaining cabbage can be wrapped in a damp kitchen towel and stored in the refrigerator for at least ten days.
- Peel the carrots and cut or slice into fine strips (julienne). Peel and quarter the apples and remove the core. Also cut into fine strips with a slicer, or dice with a knife. Mix the apples with the juice of half a lemon so that they do not turn brown.
- Cut the chives into fine rolls. Mix the cabbage with the apples, carrots, chives and walnuts.
- Mix the dressing with the walnut oil, the fruit vinegar, salt, pepper and, if necessary, a little sugar and pour over the salad. Mix well and let steep a little.
- If you still like, you can roast white bread (ciabatta tastes best) and pour fish over the salad for the crispy effect.
- As a little tip at the end: with a few fresh parmesan slices, the salad also tastes great. And if you don`t have the meat here, you can have one or two slices of roast beef (cold) with it.
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