01 February 2013

At this time of year, because we eat seasonally, I miss the raw foods that are in abundance in the summer, particularly salads.  I know there are some foods around at this time of year that you can eat raw but I do love salads.  It is also good to sit down on a cold winters evening and eat a hot, nourishing meal.  Every now and then I will sneak a salad onto the menu, usually coleslaw made with grated carrot, shredded white cabbage and mayonnaise or this one.  A red cabbage salad that is incredibly simple and very tasty there is never any left for another day.  I tasted something similar in a cafe one time and this is my own take on it.

Red Cabbage Salad

Red Cabbage
Caraway Seeds
Red Wine Vinegar
Olive Oil

Shred the cabbage, I usually use half a medium sized one at a time.  Sprinkle caraway seeds over the cabbage and mix in, I never measure but you probably want a good teaspoons worth, at least a couple of seeds in each mouthful.

Make the vinaigrette, I mix one tablespoon of the vinegar to two of the oil and I use this quantity for half a cabbage.  I don't like this salad to be swimming in vinaigrette so make enough to coat the cabbage.

Pour the vinaigrette over the cabbage, and enjoy eating!

1 comment:

  1. We love green salad leaves with vingarette, so this sounds delicious too, thank you for sharing the recipe x


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