Here is a delicious winter recipe with a surprisingly easy preparation and brilliant flavour combination. The cranberries add a lovely sweet and bitter contrast to the salad.
You might have seen me demonstrating and sampling this salad at New World in Remuera, Auckland. Stay tuned, there is more good stuff to come!
Cabbage Cranberry Salad
|¨ 1 head of green cabbage, finely chopped, center removed|
¨ ½ tsp natural sea salt (to taste)
¨ 2 Tbsp grape seed oil
¨ 1 avocado, seeded and peeled – optional for a creamier dressing
¨ ½ lemon, juiced or 1Tbsp organic apple cider vinegar
¨ ½ cup dried cranberries
- Combine all ingredients in a big mixing bowl and massage well by using your hands in order to soften the cabbage.
- Pause and let the salad rest for 5 min before massaging it to final softness. The cabbage should start to release liquid. Together with the finely distributed avocado this will make your dressing and also soften the dried cranberries.
Variations: Play with other vegetables from the cabbage family! Broccoli and kale work well. You can also add carrots and beetroot.
Substitute the cranberries with sultanas or dried and minced apricot. To soften cabbage and other hardy vegetables by massaging you will need natural salt. Acid and oil will help to soften the vegetables too and to distribute the flavours.