Cabbage Salad Duo with Currants, Carrots, and Almonds
Ingredients
FOR THE CABBAGE SALAD
- 0.5 pound red cabbage
- 0.5 pound green cabbage
- 2 medium carrots, peeled and shredded
- 0.25 cup sliced almonds
- 0.25 cup dried currants or raisins
FOR THE DRESSING
- 1 tablespoon red wine vinegar
- 1 tablespoon rice wine vinegar
- 4 tablespoons olive oil
- 0.25 teaspoon salt
- 0.13 teaspoon freshly ground pepper
- 0.25 teaspoon sugar
- 1 teaspoon liquid honey
- 1 tablespoon chopped parsley
Instructions
- Trim off a small amount of the bottom of the cabbage, where the stem was. Quarter the cabbage, and cut out the thick white cores on each piece.
- Process through the slicing disc of your food processor, or slice very thinly to make strips. Shred carrots by hand or via the processor.
- Heat the vinegar and toss the red cabbage in it. Add all the remaining ingredients and toss well. Refrigerate and serve cold.
Video
Tips for Making the Perfect Cabbage Salad Duo with Currants, Carrots, and Almonds:
Serve Cold: For the best result, serve the salad chilled. Refrigerating it for at least 20 minutes before serving ensures the flavors blend well and the salad maintains its crispness.
Choose Fresh Cabbage: When selecting cabbage, opt for firm, vibrant red and green heads. Fresh cabbage will not only enhance the salad’s texture but also its color, making it more appealing.
Shred Evenly: To achieve a uniform texture, slice the cabbage as thinly as possible, either with a sharp knife or a food processor. The finer the shred, the more delicate the salad’s texture becomes.
Carrot Prep: Shred the carrots finely to complement the cabbage’s crunch. You can easily accomplish this step with a box grater or a food processor, saving time and effort.
Soak the Currants: Before adding dried currants or raisins to the salad, soak them in warm water for a few minutes. Doing so will plump them up, providing a juicy sweetness that enhances the flavor.
Toast the Almonds: Lightly toast the sliced almonds in a dry pan over medium heat. This simple step brings out their nutty flavor, adding extra crunch to your salad.
Make the Dressing Just Right: Balance the dressing by adjusting the acidity (vinegar), sweetness (honey), and seasoning (salt and pepper). Always taste the dressing before mixing it into the salad to ensure the flavors are harmonious.
Let the Salad Marinate: Once you toss the cabbage and dressing together, let the salad sit in the fridge for at least 30 minutes. This step allows the flavors to meld together and develop.
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