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White cabbage curry salad

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Ingredients for 4 servings:

  • 400 g white cabbage, or Jaroma or pointed cabbage
  • 3 tbsp rapeseed oil
  • 3 tbsp white wine vinegar
  • 3 tbsp orange juice
  • 1 tsp, heaped curry paste, yellow, mild
  • 1 tsp, heaped curry paste, red, hot
  • 1 pinch(s) cumin
  • n. B. Chili pepper(s), red, finely chopped
  • e.g. pineapple or mango, cut into pieces

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Finely chop or shred the cabbage. Blanch in boiling salted water for 60-90 seconds and immediately plunge into ice water. Whisk together a vinaigrette of vinegar, oil, and orange juice. Stir in both curry pastes and season with cumin. Add the cold, drained cabbage and mix well. If desired, stir in the chili and fruit pieces.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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