January 04, 2007

Red cabbage salad

Today´s Swedish word: lat. Means lazy.
... not that I am lazy in any way. Yesterday I sorted out my wardrobes and today I am doing laundry big time (after wardrobe-cleaning I texted some friends complaining that I don´t have anything to wear. As it turned out all the goodies was in laundry basket) and I am sewing a quilt for our new nephew and I have to clean the cabinet under the sink and then I have some books to read and - last but not least - I have to get going with my blogging which has been a little slow these past weeks. So I will fill my remaining four free days! It is just so lovely to feel that you can do whatever you like, when you like to.

Today I will share a super tasty, quick and easy recipe for red cabbage salad. Red cabbage is always on the Christmas table in our home but this is a fresh and new take I think. From being one that only takes a mouthful of the red cabbage I turned into one that took both second and third helpings... The recipe is from the programme Gokväll, Good evening.

Red cabbage salad with oranges and walnuts
Serves 10 but the recipe can easily be halved.

0.5 head red cabbage, about 750 grams
1-2 tbsp vinegar, I used apple cider vinegar
2-3 oranges
small handful of walnuts

1 tbsp vinegar
2 teaspoons dijon mustard
3 tbsp neutral oil
pinch of salt
pinch of freshly ground black pepper

Put a large pot of water on the stove and bring to the boil. Finely shred the cabbage and put in the boiling water together with the vinegar. And why vinegar? Well, it prevents the cabbage from turning blue! Bring to the boil again and drain the cabbage very carefully in a colander. You don´t want it wet! This procedure makes the cabbage milder, but still crunchy.
Peel the oranges with a sharp knife and cut out wedges over a bowl to catch all the juices. Cut the wedges in smaller pieces. Put aside.
Chop the walnuts and put aside.
Mix vinegar and mustard and then add the oil while stirring vividly. Spice to taste and pour the dressing and the orange juice over the cabbage in a nice bowl. Let it sit for a little while before serving. Stir in the oranges and walnuts just before serving, or they will turn purple as well. The salad keeps well for a couple of days in the fridge but you might want to add more fresh oranges.


Kinna said...

Maybe the red cabbage sallad not is such a new thing. I just got an recipe which belonged to a lady who died at an age of 96 last spring. It is just delicious and I will try yours which sound very good indeed.

Tanna said...

I have about 20 oranges left from the holiday that have been looking for a challenge. This is it.
Thanks for this one.

Steve said...

You'd like being retired!