Crumbly coleslaw with pointed cabbage, leek and apple

Ingredients for 1 servings:

• 300 g pointed cabbage
• 50 g leek
• 1 apple, red-skinned
• 3 tbsp apple cider vinegar
• ½ tsp sugar
• 6 tbsp water
• some herbal salt
• some pepper, from the mill
• some caraway seeds, freshly ground
• ½ tsp mustard, hot
• 2 tbsp extra virgin olive oil

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Combine the vinegar, sugar, herb salt, pepper, caraway, mustard, and water in a bowl and mix thoroughly. Wash the apple, but do not peel it. Core it, cut it into cubes, and immediately add it to the dressing in the bowl and toss to combine. Cut the cabbage into not-too-small strips. Wash the leek thoroughly and also cut it into strips. Add it to the bowl and mix. Let the salad sit for about 1 hour. Season again with salt, sugar, and pepper, if desired. Add the olive oil and mix to combine. I always add the olive oil just before serving, especially with salads with cabbage. I find that the dressing blends better with the ingredients without oil. If you don’t like caraway, you can easily omit it.