in Recipes

Red cabbage and cranberry salad

updated

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Ingredients for 4 servings:

  • 500 g red cabbage
  • 1 apple
  • 1 tbsp lemon juice
  • 4 tbsp cranberry compote
  • 2 tbsp vinegar (raspberry vinegar)
  • 4 tbsp oil (walnut oil)
  • Salt
  • pepper
  • 1 pinch of clove powder
  • 3 tbsp walnuts

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Quarter the red cabbage and remove the stalk. Wash the cabbage and cut into thin strips or grate. Wash the apple, quarter it, and core it. Cut the quarters into thin sticks and immediately toss with lemon juice. Whisk the cranberry compote with the vinegar and walnut oil and season with salt, pepper, and cloves. Mix the dressing with the cabbage and apple and let it stand for about 30 minutes. Before serving, roughly chop the walnuts and sprinkle them over the salad.

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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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