Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, red cabbage salad with clementines and dried figs. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
This fresh salad, in keeping with the fruit pairing idea, stars the aforementioned head of red cabbage (the volume of shredded cabbage a smallish head produces never ceases to astound me) and enhances its taste with little strips of dried figs for sweetness, toasted pumpkin seeds for nuttiness. DIETARY Red Cabbage Salad with Fresh Vegetables, Recipe by Chef. Red cabbage salad with figs and oranges.
Red cabbage salad with clementines and dried figs is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Red cabbage salad with clementines and dried figs is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have red cabbage salad with clementines and dried figs using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Red cabbage salad with clementines and dried figs:
- Get 600 Grams red cabbage
- Get 2 Tablespoons honey
- Prepare 3 Tablespoons rapeseed oil extra-virgin
- Make ready 1 Pinch sea salt
- Prepare 1 Tablespoon lemon juice
- Take 1 Pinch pepper freshly ground
Crispy cabbage and fresh juicy citrus sound like a pretty great midwinter salad to me! And it's so beautiful on the plate too. 🙂. For example, I came across a Warm Red Cabbage Salad with Dried Fruit and Feta in the new Complete Tassajara Cookbook I bought a few weeks back. I liked the idea of a warm winter salad - sweet and salty, rich with color, texture, and flavor.
Steps to make Red cabbage salad with clementines and dried figs:
- Remove the cabbage stalk. Then cut the cabbage with a sharp knife into very thin strips (2 mm).
- Peel cementines and cut into small pieces.
- Cut the dried figs in very thin slices (2 mm).
- Put the sherry vinegar with half the honey in a saucepan and reduce by half. Let the mixture cool and whisk it with the rapeseed oil. Give the dressing over the sliced cabbage.
- Season with lemon juice, honey and remaining salt and pepper.
- Let the salad rest for 30 minutes. Put the red cabbage on plates or bowls and garnish it with the chopped clementines and figs.
- Clementine's are the tiniest of the mandarins, a cross between a sweet orange and a Chinese mandarin. They are small, very sweet, and usually seedless with a distinctive taste.
This red cabbage salad is a colourful variation on a classic coleslaw. It includes zingy flavours of grapefruit, ginger, fresh mint and coriander. Serve at summer barbecues, picnics with burgers or as an irresistible addition to a festive winter buffet. In a salad bowl, combine orange supremes, cabbage, cranberries, and shallots. Add half of the walnuts and parsley, reserving the other half to.
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