I wanted to make this salad last year, for the December bookclub, I even bought radishes, but in vain, I didn’t have time. 🙂 Oana, on the other hand, did not give up, so today we have the remaining recipe. A fancy one. 😀
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Good thing I read Jamie Oliver’s book of Christmas recipes in November that I made this salad on the New Year’s Eve… of Chinese year! I think I took the “Let’s be Xmas every day” phrase seriously, I still have to start kneading Chistmas cakes…
But let’s get back to our sheep. From the quantities in the original recipe, 12 servings come out, I have nothing to do with 12 servings, so I cut it by ear until two came out. One I ate immediately, with potato stew, the other I ate withered the next day, but it was ok. It’s good, it’s crunchy, it’s sweet, it’s colorful and a bit different so if you’re bored of the cabbage salad, is interesting that handful of almonds and blueberries thrown at the end.
You need:
1 red onion
2 large carrots (and hard, otherwise the julienne doesn’t come out…)
2 apples
500 g of red cabbage
500 g of white cabbage
1 tablespoon of mustard (the wholemeal says, what’s that?)
4 tablespoons white wine vinegar (well, yes, that apple vinegar coughs… I had that one, I put that one)
extra virgin olive oil
1 bunch of radishes (I didn’t have)
1/2 lemon
100 g of almond flakes (I had no flakes, I shredded almonds on the robot and was ok)
100 g of dried fruit (I put blueberries)
30 g of parsley (I didn’t have this either)
I had and put, that Jamie said we can put something else, important to be fresh and crunchy, beetroot and quince.
The important thing is to cut everything, everything, everything as finely as possible. We start with the onion, which is immediately mixed with the mustard, vinegar, 4 tablespoons of oil, a pinch of salt and pepper to make them more soft.
Next are the cabbages that are placed over the treated onion, the carrots, the radishes, the apples (which are immediately sprinkled with lemon juice so that they do not fade), etc. At the end, add the fried almonds (a little, not until smoke comes out like I did!) And the dried fruit. At the end, chop the parsley and place it on top.
In other words, you can put the salad in layers, in the fridge, take it out and mix it only when it’s time to serve it. Have fun!
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See here all the disasters in the kitchen. 🙂 If you try the recipe, don’t forget to post some photos on our Facebook page.