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Tangy Cabbage Salad

Servings: 6

Ingredients

  • 3 c thinly sliced cabbage ~1/2 small head
  • 1 apple 1 ½ c sliced, ¼” x 1 ½”
  • ¼ large red onion 1 c thinly sliced
  • 1 clove minced garlic
  • ¼ c raisins
  • 4 tbsp rice vinegar
  • 1 tbsp lime co-milled olive oil*
  • ¼ tsp ground ginger
  • 1 tsp ground coriander
  • ¼ tsp salt
  • ¼ tsp pepper

Instructions

  • Combine all ingredients in a bowl and toss. Cover and set in fridge for at least 2 hours to amalgamate flavors.
  • While the recipe is simple, the big part of what makes the flavors in this salad mesh well is cutting the ingredients into similar (very narrow) pieces. This way you taste a bit of everything in each bite for the best complement of flavors.
  • This salad lasts for maybe a day in the fridge, after that the cabbage starts to lose some of its crunch and the vinegar dominates.

Notes

* If you can’t get lime co-milled olive oil, try 1 tbsp extra virgin olive oil with ½ tsp lime zest. I use Il Fiorello products for a lot of things I make as it is local and we are part of their “grove club”. I will always try to suggest an alternative so that everyone can enjoy the same flavors.