Roman red cabbage salad recipe
information
Preparation time: 15 minutes, plus standing,
Cooking time: 5 minutes,
Calories: 138 per portion
ingredients
3 teaspoons lemon juice
2 bananas, peeled and sliced
1 apple, cored and sliced
1 medium red cabbage, shredded
15 g (1/2 oz) walnut halves
2 tablespoons red wine vinegar
2 teaspoons honey
salt and pepper
2 bananas, peeled and sliced
1 apple, cored and sliced
1 medium red cabbage, shredded
15 g (1/2 oz) walnut halves
2 tablespoons red wine vinegar
2 teaspoons honey
salt and pepper
method
1. Sprinkle the lemon juice over the banana and apple slices to prevent discoloration. Mix the cabbage with the banana, apple and walnuts in a serving bowl.
2. To make the dressing, heat the vinegar in a small pan until warm and add the honey, stirring well to dissolve. Season with salt and pepper to taste. Leave until cool.
3. Pour the dressing over the red cabbage mixture, and toss well. Leave the salad to stand for a few minutes before serving to allow the flavours to develop.
This salad is particularly good served with pheasant. Red cabbage is easily obtainable during winter and is far less expensive than green salad leaves.
2. To make the dressing, heat the vinegar in a small pan until warm and add the honey, stirring well to dissolve. Season with salt and pepper to taste. Leave until cool.
3. Pour the dressing over the red cabbage mixture, and toss well. Leave the salad to stand for a few minutes before serving to allow the flavours to develop.
This salad is particularly good served with pheasant. Red cabbage is easily obtainable during winter and is far less expensive than green salad leaves.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
