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Cabbage Salad Duo with Currants, Carrots, and Almonds

Prep15 min
Cook5 min
Total20 min
Yield8 portions
LevelIntermediate
 
 
About This Recipe

Prepare a colourful winter cabbage salad with carrots, currants and almonds. Combine crisp cabbage with sweet fruit and nuts for a fresh contrast of texture and flavour.

Scale This Recipe

Servings

Ingredients

Units
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 or raisins
FOR THE DRESSING
  • 1 tablespoon red wine vinegar
  • 1 tablespoon rice wine vinegar
  • 4 tablespoons
  • 0.25 teaspoon salt
  • 0.13 teaspoon freshly ground pepper
  • 0.25 teaspoon sugar
  • 1 teaspoon liquid honey
  • 1 tablespoon chopped parsley

Instructions

  1. 1
    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.
  2. 2
    Process through the slicing disc of your food processor, or slice very thinly to make strips. Shred carrots by hand or via the processor.
  3. 3
    Heat the vinegar and toss the red cabbage in it. Add all the remaining ingredients and toss well. Refrigerate and serve cold.
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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Watch almonds closely as they toast — their high oil content means they can burn fast once they start to color. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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