Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive 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 tasty. This is gonna smell and look 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. Red cabbage salad with figs and oranges. Insalata di cavolo rosso con fichi e arancie.
Red cabbage salad with clementines and dried figs is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Red cabbage salad with clementines and dried figs is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. 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
- Make ready 2 Tablespoons honey
- Prepare 3 Tablespoons rapeseed oil extra-virgin
- Prepare 1 Pinch sea salt
- Prepare 1 Tablespoon lemon juice
- Get 1 Pinch pepper freshly ground
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. 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.
Instructions 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.
I liked the idea of a warm winter salad - sweet and salty, rich with color, texture, and flavor. I was excited to give it a go. In a salad bowl, combine orange supremes, cabbage, cranberries, and shallots. Add half of the walnuts and parsley, reserving the other half to. This red cabbage slaw is a nice change of pace from everyday coleslaw.
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