STILL NEW YORK-HUNGRY

36. Red Cabbage Salad (fruit & veg carbs)

This could very well be "19. Fresh Broccoli Salad"  fall–wintery little brother.

Granted, it's a tat milder than above-mentioned, BUT a) only IMHO, and b) that doesn't make it less yummy.

And when it's too laff (bland) for you, you can still spice it up with spices of your choice.

If you enjoy it as a main course or a side for Thanksgiving or Christmas Feast, it's full of healthy ingredients, and sating quickly.

I can really imagine Laura making it as as an addition for when Elena invites her and Vince to Thanksgiving in this year's NaNo, or as a staple on the vegetarian menu of the restaurant Laura works at.

So, enough babble. Off to the kitchen!




Serves: 1 large bowl / about 4 main courses / 6-8 starters

Prep Time: about 1 hr

Degree of Difficulty: Easy




WE NEED

400 gr / 0.9 lb. red cabbage.

Usually I'm ALL 'buy fresh, BUT: with this it might be better to buy pre-cut Then you actually see the cabbage's condition When you buy a red cabbage at the supermarket you never know how long it lies there, and how "over" it is already When I cut mine open, it was partly rotten inside... although the outside looked totally unobtrusive, and it also didn't feel rotten (= soft/ squishy to the touch!), or smelled bad.



If you get a fresh cabbage, though, like from a market / professional gardener, the better. PREP instructions below!


2 carrots
1 small / middle apple
1/2 bunch fresh parsley
225 gr / 8 oz. mayonnaise
30 ml / 1 US fl.oz. neutral oil Like Canola

1 tbsp white, mild vinegar Didn't have it, so used dark balsamic. If you wanna use it, don't buy the motor oil they sell as such at the supermarket / grocery, but buy the GOOD, REAL stuff from an Italian deli. You'll taste the handful of dollar you extra invested.

100 ml / 3.4 US fl.oz. buttermilk Or NATURAL Greek yoghurt... yes, the good stuff with 10% fat.

30 gr / 1 oz. sugar
1/2 tbsp salt
30 gr / 1 oz. white sesame Sunflower seeds work, too, if you don't like sesame.

EXTRA

1 oz. of cranberries Makes it fruitier and wintrier.




WE DO

1. Add the cut red cabbage into a large bowl. If you have an actual red cabbage, halve, then quarter it, cut out the stem and cut it into thin stripes.

Peel carrots + apple – deseed the apple – and finely grate (or: blitz) them. If you use them, roughly chop the cranberries. Mix with the red cabbage into the bowl. Wash, shake dry, roughly chop the parsley, and add it to the bowl.


2. In a second bowl, add mayo, oil, vinegar, buttermilk, sugar + salt and whisk until creamy. Mix well with the fruit & veg, also add the sesame, and put the bowl into the fridge until it's served.

IDEALLY, this is a few hours so the aromas have time to develop + amalgamate, too.


And now...


Guten Hunger!