Cabbage Salad Duo with Currants, Carrots, and Almonds
Cabbage is a typical winter vegetable. It can be eaten cooked or raw. When adequately prepared, it retains a tasty, almost nutty flavor, an appealing bright color, and a crisp texture. Cabbage goes well with sweet ingredients such as carrots, raisins or apples. Today's recipe will be an explosion of colors and flavors.
Servings: 8
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.
