How to Make  the Best Cabbage Salad

How to Make the Best Cabbage Salad

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[Intro music] Cabbage is a typical winter vegetable. It can be eaten cooked or raw. When properly prepared, it will be succulent, almost nutty flavour and a pink bright colour and crisp texture. Cabbage goes well with sweet ingredients such as carrots, raisins or apples. Today’s recipe will be an explosion of colours and flavours. To make a Cabbage Salad, you will need Green and red cabbage, carrots- peeled, seasoning- salt and freshly ground peppercorns, olive oil, parsley, raisins, or currants, silver almonds or sliced almonds, honey, sugar, red wine vinegar and Rice vinegar. Start by slicing the red cabbage first, very very thin, the thinner the better. You may use a food processor or a sharp chef knife. Remove the core of the cabbage, so just follow down the core here, remove that. Cut the cabbage into maybe two or three pieces. One, two and three, here we go. Then slice it. Place the cabbage in the bowl and remove the big core that you may see. Those guys here. Place both vinegars in a saucepan. So the rice vinegar and the red wine vinegar and bring them to a boil. Turn it off, and pour the hot vinegar over the red cabbage, while hot. Toss. This will allow to extract the red colour from the cabbage. Then coarsely grate the carrots. Add the carrots to the cabbage and slice the green cabbage. Slice the cabbage in half or in quarters depending on how big it is. Remove the core and discard it. Cut the cabbage into segments or sections and slice it very thin. Add the cabbage to the bowl and add the remaining ingredients- the almonds, the raisins, the parsley, the olive oil, the sugar, freshly ground peppercorns a good pinch, sea salt, add the honey. Then mix well. Lots of colours. Taste. It will need more seasoning and little bit of more vinegar, so more salt, more pepper and a little bit more red wine vinegar, about a tablespoon. Good, mix well. Taste again. Perfect! It’s pretty! That’s probably enough. Make a nice neat pile, in the plate or your platter or side of your platter and the serve it cold as an appetizer or as side dish. Maybe for thanksgiving too, it would be awesome. In France, we use this salad or we serve it as appetizer or as a crudité which means we have raw vegetables mixed together. Enjoy this wonderful red and green cabbage salad full of antioxidants. Bon appétit!

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