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Red cabbage salad

To say that we love a good salad is an understatement. They are the easiest thing to prepare if you come home late from work, they are packed with vitamins and nutrients and if you find good quality, seasonal ingredients and add the appropriate dressing, a salad can be a wonderful joy to your tastebuds. Today we wanted to share with you the salad that we’ve been having for dinner at least a couple of times this week.
We discovered the recipe in this book. At first we were attracted to this salad by its vibrant colours and its absolutely seasonal ingredients. You can say that it doesn’t get more Autumnal than this! But the first time we tried it we were hooked by its warm, earthy flavors and the crispiness of the cabbage and the bacon. It has become our treat after a hard day of work!
We have adapted the original recipe a tiny bit. For our version you’ll need (serves 2):
1/4 of a large red cabbage
3 slices of bacon
1 small red onion, sliced
1 crunchy red apple, diced
A handful o walnuts
A few dried cranberries
For the dressing:
3 tbsp extra virgin olive oil
1 tsp mustard
2 tbsp apple cider vinegar
1/2 tsp black pepper
1 tsp honey
Red_Cabbage_salad_3The steps can’t be easier:
1. Shred the red cabbage and place it in a large bowl.
2. Mix all the dressing ingredients and drizzle over the red cabbage.
3. Heat a non-stickpan and fry the bacon until crispy. We don’t use any additional fat like butter or oil because the bacon doesn’t really need it.
4. Using the same pan, sauté the onion in the remaining bacon fat until softened and then add the walnuts. In this process the walnuts will caramelize a little bit.
5. Add the bacon and the walnuts to the cabbage. Now toss in the diced red apple and the cranberries.
6. Enjoy!
Red_Cabbage_salad_2We really encourage you to try this salad. It doesn’t look like much but is utterly delicious! I even have thought about preparing it for our Christmas menu as a side dish…


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