If you like coleslaw, try this red cabbage salad recipe for a refreshing treat. Marinating the cabbage in vinegar for a few hours makes this salad tasty and digestible. "Rotkohl Salat" goes with burgers, vegetarian Frikadellen, roasts and on picnics.
This salad recipe makes 4, half-cup servings.
Marinating time 2-3 hours.
- 2 c. shredded red cabbage
- 1/2 tsp. salt
- 1 T. white balsamic vinegar or white wine vinegar
- 1 small apple, shredded
- 1 pinch sugar (optional)
- 1 T. oil, such as walnut (Omega-3) or olive oil (monounsaturated)
Shred the cored cabbage in your food processor, on a mandolin or cut the cabbage into quarters, remove the core and slice thinly with a knife from the cut side. Place shredded cabbage into a non-metallic bowl, sprinkle with salt and vinegar and toss to coat. Refrigerate for 1-2 hours.
Fluff the cabbage with a fork, add the shredded apple (unpeeled or peeled) and the oil. Mix well coat the salad. Season to taste with sugar or salt. Marinate in the refrigerator for another hour. Serve cold.
Note: If you buy a small red cabbage, use about half of it for this salad. Use the other half to make cooked red cabbage. Or double the recipe and eat it over 2 days, since it gets better with time.
