I must admit that I am not overly fond of coleslaw, that mix of raw cabbage, raw onion and carrot plus mayonnaise. I do eat it but with not much pleasure, however having a an excess of red cabbages in the garden I have had to search out and have found a really good raw cabbage salad. I suspect that the 12 to 24 hours in the marinade tends to pickle the ingredients and gets rid of the repeating taste of raw onion and cabbage. (It will probably work for green cabbage as well, though I have not tried it.)
Red Cabbage Salad
1whole
red cabbage finely sliced
1
to 2 eschallot or small red onion finely sliced
½
cup sherry vinegar
½
cup olive oil
½
cup sugar
4
tablespoons soya sauce (light or dark - your preference)
Mix
all together and leave in marinade for 12 to 24 hours
Before
serving add dried cranberries and dry roasted cashew nuts - quantities of each
to your taste.
Toss
and serve
Max Dingle 4 February 2014
1 comment:
Thanks Max. I share your non-love for cabbage, possibly due to over indulgence as a child given my heritage! But this recipe sounds interesting so might give it a go some time. Would love to see some photos of your veggie garden as I remember it as being quite wonderful. Cheers Christine
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